WATER MELON, TOMATO AND FETA SALAD
THE MARKETS ARE OVERFLOWING WITH RIPE HEIRLOOM TOMATOES. I FIND MYSELF MAKING SOMETHING WITH TOMATOES EVERY DAY,
LEEK AND POTATO SOUP (VICHYSSOISE)
LEEK AND POTATO IS THE MOST VERSATILE OF SOUPS. HOT, IT’S SOOTHING AND FILLING ON A COLD DAY; COLD, IT COOLS AND REFRESHES.
CHICKEN CUBANO WITH SAFFRON RICE
PAPPARDELLE WITH FRESH PORCINI
PORCINI MADE THEIR RARE APPEARANCE AT THE HOLLYWOOD FARMER’S MARKET LAST SUNDAY. EVEN AT $38 A POUND, I COULDN’T RESIST THEM.
PORK LEG CUBANO
STRIPED BASS WITH POACHED MUSSELS
CHANTERELLES AND PARSLEY SALAD
THIS SALAD SHOWBOATS THE CHANTERELLES, PLAYING OFF THEIR HONEY SWEETNESS AGAINST THE BITTER BITE OF PARSLEY. THE TORN BREAD CRUMBS ADD A BIT OF CRUNCH. Click here to [Read More]
CHICKEN WITH CHANTERELLES
CHANTERELLES GO WONDERFULLY WITH VEAL AND PORK AS WELL AS HALIBUT , PASTA OR RISOTTO. HERE, THEY ARE COOKED WITH SHALLOTS, WHITE WINE, CREME FRAICHE AND TARRAGON TO [Read More]
BUCATINI WITH CHANTERELLES AND GREEN GARLIC
SPRING IS THE TIME FOR SPRING ONIONS. ALL OVER THE FARMER’S MARKET YOU SEE BUNCHES OF ONIONS WITH BARELY-FORMED BULBS AND GREEN STEMS — RED ONIONS, BROWN, AND [Read More]
ROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
- « Previous Page
- 1
- …
- 16
- 17
- 18
- 19
- 20
- …
- 23
- Next Page »