CHERCHE MIDI
KEITH McNALLY IS SURELY NEW YORK’S MOST SUCCESSFUL OFF BROADWAY PRODUCER. BALTHAZAAR, WHICH OPENED ON SPRING STREET IN 1997, HAS BEEN PLAYING TO PACKED HOUSES EVER SINCE. THE [Read More]
GRILLED LEG OF LAMB WITH MUSTARD COATING
I’VE BEEN MAKING VERSIONS OF THIS DISH FOR YEARS. YOU GET YOUR BUTCHER TO DE-BONE A LEG OF LAMB, MARINATE IT AND EITHER GRILL IT OUTDOORS OR BROIL [Read More]
BRODETTO
THIS RECIPE, WHICH I ADAPTED FROM COLEMAN ANDREWS HANDSOME TOME, “THE COUNTRY COOKING OF ITALY”, IS A FISH STEW FOR PEOPLE WHO DON’T LIKE FISH STEW. FOR EXAMPLE, [Read More]
BRAISED DUCK
LONG ISLAND OR PEKIN DUCK, THE DUCK YOU BUY IN CHINATOWN OR WHOLE FOODS, CAN BE TOUGH, PARTICULARLY IF YOU LIKE IT ROASTED ON THE PINK SIDE. ANOTHER [Read More]
SKATE CHEEKS WITH SUGAR SNAP PEAS
WHEN I SPOT SKATE OR HALIBUT CHEEKS AT MY FISHMONGER’S, I ALWAYS SNAP THEM UP. THEY HAVE THE CONSISTENCY OF SCALLOPS AND THE SWEETNESS OF THE FISH. YOU [Read More]
AMSTERDAM 3/21-3/25/2014
THOUGH 20 YEARS HAVE PASSED, THE ONLY DISH I CAN STILL SAVOR FROM 20 YEARS PAST IS THE SMOKED EEL IN THE OYSTER BAR. BUT MUCH HAS CHANGED [Read More]
BEEF CARPACCIO
IT TURNED SUDDENLY HOT IN L.A. NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF [Read More]
VIENNA 3/15/2014
WE HAD NEVER BEEN TO VIENNA, BUT HAD PLENTY OF REASONS TO GO; THE REASONS WE ALWAYS GO ANYWHERE — ART AND FOOD. VIENNA IS AN ELEGANT, PROSPEROUS [Read More]
OSSO BUCO
THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
LONDON 3/11/14: THREE BY ATHERTON
AFTER NINE YEARS BEFORE THE MAST WORKING FOR GORDON RAMSAY WHERE HE OPENED RESTAURANTS IN DUBAI, SHANGHAI AND PRAGUE, JASON ATHERTON, A YORKSHIRE-BORN CHEF, STRUCK OUT ON HIS [Read More]
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