STEAMED ALASKAN COD WITH BUERRE BLANC
COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]
DUCK LEGS WITH RIESLING
I LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
RIB ROAST AND ROESTI POTATOES WITH CREAMED LEEKS
THE FIRST CHRISTMAS WE BROUGHT SOPHIE TO NEW YORK, SHE WAS ALMOST A YEAR OLD. MY MOTHER CALLED TO TELL ME, “I BOUGHT YOU A ROAST BEEF FOR [Read More]
ROESTI POTATOES WITH CREAMED LEEKS
ROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS [Read More]
GROUPER WITH SORREL SAUCE
THE TROISGROS BROTHERS INVENTED SAUMON A L’OSEILLE (SALMON WITH SORREL SAUCE) AROUND 1970. TROISGROS WAS THE FIRST MICHELIN 3-STAR WHERE LYNN AND I ATE — A FOUR-HOUR LUNCH [Read More]
CREAMED ONIONS
EVERY YEAR I MAKE CREAMED ONIONS FOR THANKSGIVING, JUST AS MY MOM DID BEFORE ME, AND LIKE MY MOM NEVER SERVE IT FOR THE REST OF THE YEAR. [Read More]
TURKEY GRAVY
I MAKE MY TURKEY GRAVY AHEAD OF TIME WITH NECKS AND HEARTS, ONIONS, CELERY, CARROTS AND HERBS. Click here to download recipe
SAUSAGE STUFFING
I’VE MADE ALL KINDS OF STUFFING FOR THANKSGIVING. SIMPLE RECIPES WHICH CALL FOR NOTHING MORE THAN STALE BREAD, ONIONS, SAGE AND BUTTER. COMPLEX STUFFING WITH CHARD, WILD MUSHROOMS [Read More]
MASHED POTATOES WITH GARLIC
THERE ARE CERTAIN SIDE DISHES WHICH WE CANNOT DO WITHOUT AND ONE OF THEM IS MASHED POTATOES. HERE THEY ARE SIMMERED IN MILK WITH GARLIC AND THYME AND [Read More]
SAUSAGE AND PEPPERS
McCALL’S MEAT AND FISH MAKES EXCELLENT SAUSAGES IN A VARIETY OF SHAPES AND FLAVORS, WHICH ARE GREAT FOR A QUICK DINNER OR WHEN YOU DON’T FEELING LIKE DOING [Read More]
- « Previous Page
- 1
- …
- 12
- 13
- 14
- 15
- 16
- …
- 23
- Next Page »