BRAISED LAMB SHANKS WITH CARROTS
LAMB SHANKS ARE A WONDERFUL CUT. BECAUSE OF THE BONE, THEY ARE PARTICULARLY FLAVORFUL, RELATIVELY INEXPENSIVE AND ONE PER PERSON MAKES A PLEASANTLY BARBARIC PRESENTATION.
SWEETBREADS WITH BLACK TRUMPETS A LA CREME
SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
ASPARAGUS BISMARK
WHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
ASPARAGUS AND SNAP PEA SALAD
RICH AND REFRESHING ARE NOT ADJECTIVES I OFTEN USE IN COMBINATION. BUT WHAT COULD BETTER DESCRIBE THE PAIRING OF RAW SUGAR SNAP PEAS, BLANCHED ASPARAGUS, PARMESAN CHEESE AND [Read More]
PENNE WITH ASPARAGUS AND BREADCRUMBS
CHICKEN WITH BLACK TRUMPET MUSHROOMS
THE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.
CHANTERELLES AND CORN RISOTTO
WHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
CHANTERELLES SOUP
RAW MUSHROOM AND CELERY SALAD
WITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
BASIC SALAD DRESSINGS
THESE FOUR DRESSINGS ARE THE ONES I USE MOST OFTEN. THEY RANGE FROM THE SIMPLEST OF COMBINATIONS (LEMON JUICE AND OLIVE OIL) TO THE MOST ASSERTIVE (BLUE CHEESE, [Read More]
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