CHICKEN WITH VINEGAR 2
MY FIRST ENCOUNTER WITH CHICKEN WITH VINEGAR WAS BY WAY OF MARCELLA HAZAN. I’D NEVER USED ANCHOVIES IN ANYTHING BUT A CAESAR SALD AND IT AMAZED ME HOW [Read More]
More DetailsMY FIRST ENCOUNTER WITH CHICKEN WITH VINEGAR WAS BY WAY OF MARCELLA HAZAN. I’D NEVER USED ANCHOVIES IN ANYTHING BUT A CAESAR SALD AND IT AMAZED ME HOW [Read More]
More Details“HATES CALIFORNIA, IT’S COLD AND IT’S DAMP…” WHEN IT DOES GET COLD HERE OR ANYWHERE, NOTHING SATISFIES LIKE SOUP. THE FLAVOR IN THIS WHITE BEAN SOUP COMES FROM [Read More]
More DetailsTHE CHASSEUR (HUNTER) IN CHICKEN CHASSEUR TELLS YOU IT CONTAINS MUSHROOMS, PROBABLY CHOPPED ONIONS, GARLIC, TOMATO AND WINE. THE REST IS UP FOR GRABS. IN THIS CASE, THE [Read More]
More DetailsTHE WOODSY FUNKINESS OF BROWN MUSHROOMS IS ENHANCED IN THIS SIMPLE PASTA DISH WITH A MIXTURE OF ANCHOVIES, HERBS AND GARLIC. I BORROWED THIS FLAVOR MIXTURE FROM MARCELLA [Read More]
More DetailsCELERY, WHICH PRIOR TO THE 16TH CENTURY WAS USED EXCLUSIVELY IN EUROPE AS A MEDICINAL HERB, IS A KIND OF WORKHORSE VEGETABLE. PAIRED WITH CHOPPED ONION AND CARROTS, [Read More]
More DetailsI HAVE FOR THE MOST PART STOPPED EATING VEAL. FIRST, BECAUSE THE MILK-FED VEAL WE GET IN THIS COUNTRY IS A PRODUCT OF THE CRUELEST KIND OF FACTORY [Read More]
More DetailsI WOULD HAVE POSTED THIS LAST WEEK, BUT FORGOT TO PHOTOGRAPH IT. LAST WEEK’S GUESTS WERE SO PLEASED WITH THE SALAD, HOWEVER, THAT I MADE IT AGAIN LAST [Read More]
More DetailsYES, THESE ARE AS GOOD AS THEY LOOK. AND I DON’T EVEN HAVE A GRILL. EXCEPT FOR A FEW MINOR CHANGES, THIS IS 95% JULIA MOSKIN’S RECIPE FROM [Read More]
More DetailsI’M ACTING IN A PLAY WHICH OPENS THIS WEEK AT THE MATRIX THEATRE IN LOS ANGELES CALLED “JEWS, CHRISTIANS AND SCREWING STALIN” IN WHICH BORSHT PLAYS AN IMPORTANT [Read More]
More DetailsMORELS, LIKE MOST WILD MUSHROOMS, ARE SEASONAL, DELICIOUS, AND EXPENSIVE, SELLING FOR $65 A POUND IN THE HOLLYWOOD FARMERS’ MARKET. SO WHEN THEY TURNED UP ON FOOD 52 [Read More]
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