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]
SCALLOPS WITH LENTILS
THANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET [Read More]
CHICKEN SOUP
WHEN MIMI SHERATON SAYS THE WHOLE WORLD LOVES CHICKEN SOUP, SHE KNOWS WHEREOF SHE SPEAKS, AND, IN FACT, MS. SHERATON HAS WRITTEN A COOKBOOK DEVOTED TO THAT ONE [Read More]
RISOTTO ROSSO
THIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
OXTAIL STEW
“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL,
ROASTED WHOLE FISH WITH SALSA VERDE
AS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS [Read More]
TAGLIATELLE WITH ENDIVE AND BACON
SQUAB WITH GRILLED PEARS
AT ARPEGE IN PARIS, WHEN IT WAS A HUMBLE ONE-STAR (IT NOW HAS THREE), I ATE ROAST SQUAB,
CHICKEN MARENGO
CHICKEN, ONIONS, GARLIC, TOMATO, AND A TOUCH OF ORANGE RIND, WHICH ADDS AN UNEXPECTED DIMENSION TO AN OTHERWISE DELICIOUS BUT ORDINARY DISH.