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.
FRISÉE SALAD
THIS IS EVERYONE’S FAVORITE SALAD. AND WHY NOT? BACON, POACHED EGGS, AND THE FEATHERY GREEN OF THE LETTUCE, WHAT’S NOT TO LIKE. PAIRED WITH LEEK AND POTATO SOUP [Read More]
PORK LOIN WITH FIGS AND RUTABAGAS
FOR THIS EASY RECIPE PORK LOINS ARE PAN-COOKED, PARBOILED RUTABAGAS SAUTEED IN THE PORK DRIPPINGS, THEN THE FIGS, AND, FINALLY, SAGE LEAVES. THE RESULTANT DISH IS LAYERED WITH [Read More]