BORSHT
I’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]
MORELS À LA CRÊME
MORELS, 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]
LITTLE GEMS WITH APRICOTS AND FETA
STONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER. STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS. ANY OF THEM WILL GO [Read More]
BOUILLABAISSE PASTA
I’M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES — THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE. IT’S A BIT COMPLICATED, SO HAVE YOUR [Read More]
SHRIMP WITH MUSHROOMS AND POTATOES
THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN. I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE [Read More]
CHICKEN WITH CIPOLLINI
CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY [Read More]
SUGAR SNAP PEAS
NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS. THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY [Read More]
PAN-SEARED BRUSSELS SPROUTS
YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD [Read More]
GRILLED TUNA WITH ARUGULA AND AIOLI
WINTER WON’T LAST FOREVER. THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST. SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS [Read More]
BOEUF BOURGIGNON
I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, [Read More]
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