CORNED BEEF AND CABBAGE
MY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY. OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH. SO [Read More]
MONKFISH WITH MUSTARD CREAM SAUCE
MONKFISH IS SOMETIMES CALLED THE POOR MAN’S LOBSTER, NOT SO MUCH FOR THE TASTE BUT THE TEXTURE WHICH RESEMBLES A LOBSTER TAIL. THE TASTE IS SUBTLE AND SWEET. [Read More]
FOUR RECIPES FOR CHICKEN BREASTS
IN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES. I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH [Read More]
SMOKED TROUT AND ENDIVE SALAD
THIS IS A LOVELY FIRST COURSE. OR, ON A WARM DAY, YOU MIGHT DOUBLE THE RECIPE AND SERVE IT FOR LUNCH WITH A CRUSTY BAGUETTE. SMOKED TROUT, WHICH [Read More]
LE COUCOU
THERE AREN’T MANY RESTAURANTS WHERE I WOULD EAT TWO DAYS IN A ROW, BUT THE FIRST LUNCH AT LE COUCOU DEMANDED I RETURN TO SAMPLE MORE DISHES ON [Read More]
CHICKEN LEGS WITH TURNIPS AND CIPOLLINI
EVEN IN SOMETIME SUNNY CALIFORNIA, FALL’S HARVEST GIVES WAY TO WINTER SQUASHES, KALE, BEETS, JERUSALEM ARTICHOKES, AND ALL MANNER OF ROOT VEGETABLES.
PORK CHEEKS NORMANDE
FRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
PASTA WITH SAUSAGE AND PEPPERS
THIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY. SINCE THE PRIME INGREDIENT IS [Read More]
RED SNAPPER WITH LIME BUERRE BLANC
WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET [Read More]
RATATOUILLE
I FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
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