LONDON RESTAURANTS 6/2013
WE WERE IN LONDON FOR TWO WEEKS, RETURNING TO L.A. JUNE 12. THE FIRST WEEK WE STAYED AT DUKES, A BOUTIQUE HOTEL BEHIND THE RITZ, RIGHT NEAR GREEN [Read More]
CHICKEN WITH GARLIC AND ONIONS
I’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN. ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN [Read More]
THAI PORK SALAD
OUR HOLLYWOOD NEIGHBORHOOD IS CALLED THAI TOWN FOR A REASON. SOME OF THE BEST THAI-VIETNAMESE FOOD IN THE COUNTRY IS SERVED IN THE TEN BLOCKS OR SO BETWEEN [Read More]
SWORDFISH WITH SHALLOTS AND CAPERS
SWORDFISH IS A MUSCULAR FISH, DENSE IN TEXTURE, WHITE IN COLOR, WHICH TASTES DELICIOUS WHEN IT’S PROPERLY COOKED AND, NOT UNLIKE A STEAK, TOUGH AND DRIED OUT WHEN [Read More]
RED PEPPERS AND RADICCHIO
EVERY RECIPE I’VE EVER READ FOR COOKED RED PEPPERS REQUIRES YOU TO PEEL THEM FIRST, USUALLY BY BLACKENING THEM OVER FLAME AND SWEATING THEM IN A BAG TILL [Read More]
FRIED BABY ARTICHOKES
THIS RECIPE WAS RECENTLY PUBLISHED BY DAVID TANIS IN THE N.Y. TIMES. AFTER MAKING IT MORE THAN ONCE, I DECIDED TO GIVE IT WIDER CIRCULATION THAN THAT HUMBLE [Read More]
BRAISED PORK BELLY
WHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
SHRIMP VELOUTÉ WITH SAFFRON
THERE IN THE CASE AT MCCALL’S, WHERE I BUY MY FISH, WERE THESE SUSHI-GRADE, BLUE NEW CALEDONIAN SHRIMP. KNOWING MY WIFE WOULD NEVER EAT THE HEADS, EVEN FRIED [Read More]
BUCATINI WITH GUANCIALE AND ONIONS
GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED [Read More]
BRAISED PORK SHOULDER
PORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
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