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]
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]
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