MONKFISH MARINARA
I RARELY MAKE TOMATOES WITH FISH, BECAUSE THEY HAVE SUCH A STRONG AND DISTINCTIVE FLAVOR THAT THEY CAN OVER-POWER COD OR FLOUNDER OR HALIBUT. BUT MONKFISH, OFTEN CALLED [Read More]
BRAISED PORK CHEEKS
THIS IS A FAIRLY STRAIGHT FORWARD BRAISE, USING PORK CHEEKS WHICH ARE ONE OF THOSE PERFECT BRAISING CUTS — DENSE WITH LITTLE FAT AND UNIFORM IN SIZE. IF [Read More]
BRUSSELS AND BERLIN 1/26 TO 2/5/2015
BRUSSELS ANTWERP HAS ITS DRAMATIC PORT AND A HIP, COSMOPOLITAN VIBE. BRUGES, THE PRESERVED MEDIEVAL TOWN OF STONE BRIDGES AND COBBLED STREETS, EXISTS FOR TOURISTS BUT IS SAVED [Read More]
GEORGE BLANC’S G-7 CHICKEN
IF YOU’RE WORRIED ABOUT YOUR CHOLESTEROL, DON’T READ THIS RECIPE. GEORGE BLANC INVENTED THE DISH FOR A G-7 CONFERENCE AND ADDED IT TO THE MENU AT HIS 3-STAR [Read More]
L.O. LAMB STEW AU LEVANT
MY MOTHER, A CHILD OF THE DEPRESSION, HATED WASTE. OUR ICE BOX, AS SHE CALLED IT, WAS A TREASURE TROVE OF PLASTIC CONTAINERS AND SARAN-WRAPPED PLATES. NOTHING GAVE [Read More]
PARMESAN BROTH
I USE A LOT OF PARMESAN CHEESE IN MY COOKING. IN SALADS, PASTAS, RISOTTO, AND GRATED OVER SOUP. I ALWAYS BUY HIGH QUALITY IMPORTED PARMESAN, PREFERABLY RED COW [Read More]
SAFFRON RISOTTO WITH FENNEL AND LEEKS
THE MYTH ABOUT RISOTTO IS THAT YOU HAVE TO STAND AT THE STOVE AND STIR IT CONSTANTLY FOR 45 MINUTES, ADDING HALF A CUP OF BROTH AT A [Read More]
LAMB SHANKS MARRAKESH WITH SAFFRON RISOTTO
LAMB SHANKS, LIKE PORK BELLY AND SHORT RIBS, HAVE BECOME A FIXTURE ON RESTAURANT MENUS. NOT WITHOUT REASON. ALL ARE CHEAP CUTS WHICH LEND THEMSELVES TO SLOW COOKING. [Read More]
PRESERVED LEMONS
I ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE. THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO [Read More]
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