ROAST CHICKEN IN CIPOLLINI CREAM SAUCE
IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS. MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN [Read More]
SHRIMP WITH FENNEL AND ORANGE
I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT [Read More]
CHICKEN WITH RUTABAGAS AND APPLES
THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGA. I DECIDED TO JAZZ IT UP WITH [Read More]
RACK OF LAMB
THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB. LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL. [Read More]
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS. MY FAVORITE METHOD OF COOKING [Read More]
TRI-TIP WITH MUSHROOM SAUCE
TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER. PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, [Read More]
CHICKEN SALAD
I LOVE CHICKEN SALAD. USUALLY, I STRIP THE MEAT FROM WHAT’S LEFT OF A LEFTOVER ROAST CHICKEN, BECAUSE I LIKE THE MIX OF WHITE AND DARK MEAT. THIS [Read More]
L.A. RESTAURANTS 2017
JONATHAN GOLD’S 2017 BEST 101 RESTAURANTS — NO, I AM NEVER EATING AT VESPERTINE — REMINDED ME THAT I HAVEN’T AMENDED MY OWN BEST-IN-L.A. LIST IN QUITE SOME [Read More]
PAPPARDELLE WITH SAUSAGE AND SAFFRON
MARCELLA HAZAN MAKES THIS DISH WITH GROUND VEAL, BUT I’M NOT BUYING MUCH VEAL THESE DAYS, SO I TRIED SUBSTITUTING ITALIAN SAUSAGE, COMBINING THE STUFFING FROM SWEET FENNEL [Read More]
CHICKEN WITH SORREL CREAM SAUCE
LAST WEEK THERE WAS AN EXPLOSION OF SORREL IN THE L.A.L.A. FARM. I TOOK A BUNCH HOME TO MAKE POTATO, LEEK AND SORREL SOUP, BUT THE REMAINDER I [Read More]
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