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]
More DetailsROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
More DetailsBRAISED 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.
More DetailsSWEETBREADS 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.
More DetailsASPARAGUS BISMARK
WHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
More DetailsASPARAGUS 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]
More DetailsPENNE WITH ASPARAGUS AND BREADCRUMBS
ONE OF THE NICEST THINGS TO DO WITH SPRING VEGETABLES IS COMBINE THEM WITH PASTA.
More DetailsCHICKEN 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.
More DetailsCHANTERELLES AND CORN RISOTTO
WHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
More DetailsCHANTERELLES SOUP
FRESH CHANTERELLES SMELL LIKE HONEY WHEN YOU FIND THEM IN THE WOODS.
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