CHICKEN WITH VINEGAR
THERE ARE MANY RECIPES FOR CHICKEN WITH VINEGAR, BOTH FRENCH AND ITALIAN. THIS ONE BELONGS TO MARCELLA HAZAN. THE SECRET INGREDIENT IS A CHOPPED MIXTURE OF FRESH ROSEMARY, [Read More]
More DetailsTHERE ARE MANY RECIPES FOR CHICKEN WITH VINEGAR, BOTH FRENCH AND ITALIAN. THIS ONE BELONGS TO MARCELLA HAZAN. THE SECRET INGREDIENT IS A CHOPPED MIXTURE OF FRESH ROSEMARY, [Read More]
More DetailsCAVALO NERO OR BLACK KALE HAS A BEAUTIFUL DARK GREEN LEATHERY LEAF AND TASTES LIKE IRON-ENRICHED SPINACH. BECAUSE OF ITS TEXTURE, IT NEEDS AN HOUR OR SO TO [Read More]
More DetailsTHIS CHICKEN DISH COULDN’T BE SIMPLER. THE CHICKEN THIGHS (OR WHOLE CHICKEN PIECES) ARE PAN COOKED IN OIL AND BUTTER. THE TURNIPS AND CARROTS ARE POACHED IN WATER [Read More]
More DetailsBROWN CHICKEN STOCK IS THE MOST VERSATILE SINCE IT IS LIGHT ENOUGH TO USE FOR RISOTTOS, PILAFS AND SOUPS, YET SUBSTANTIAL ENOUGH FOR STEWS.
More DetailsIF YOU NEED A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. IT WILL ENABLE YOU TO SLICE THE ORANGES AND FENNEL TO A [Read More]
More DetailsI LIKE MIXING FENNEL AND HOT SAUSAGES FOR THIS DISH, BUT FEEL FREE TO SUBSTITUTE YOUR FAVORITE, EVEN (GOD FORBID) TURKEY.
More DetailsWITH FRESH CHANTERELLES AT $22 A POUND AT THE FARMERS’ MARKETS, THIS IS INDEED A LUXURIOUS SOUP. BUT IT IS ALSO RICH AND FILLING. THE GREEN APPLE ADDS [Read More]
More DetailsSORREL IS LEAFY LIKE SPINACH, BUT THE LEAVES ARE SMOOTH AND THE TASTE PLEASINGLY SOUR. THE BASE FOR THIS SOUP IS YOUR BASIC LEEK AND POTATO, WITH MOST [Read More]
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