CHINESE-STYLE STIR-FRIED PORK
SIX MONTHS AGO I BOUGHT A WOK, A REAL CARBON STEEL FLAT-BOTTOMED WOK WITH A WOODEN HANDLE. AS MUCH AS I LOVE CHINESE FOOD, I’VE ALWAYS BEEN TIMID [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]
THANKSGIVING
THANKSGIVING IS EVERYBODY’S FAVORITE HOLIDAY FOR GOOD REASON: IT’S ALL ABOUT THE FOOD. AND FAMILY, OF COURSE, ALTHOUGH THAT IS SOMETIMES PROBLEMATICAL. MY FAMILY IS IN NEW YORK [Read More]
MARINARA SAUCE
PARMESAN BROTH
I USE A LOT OF PARMESAN CHEESE IN MY COOKING. IN SALADS, PASTAS, RISOTTO, AND GRATED OVER SOUP. I ALWAYS BUY HIGH QUALITY IMPORTED PARMESAN, PREFERABLY RED COW [Read More]
PRESERVED LEMONS
I ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE. THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO [Read More]
MASHED POTATOES WITH GARLIC
THERE ARE CERTAIN SIDE DISHES WHICH WE CANNOT DO WITHOUT AND ONE OF THEM IS MASHED POTATOES. HERE THEY ARE SIMMERED IN MILK WITH GARLIC AND THYME AND [Read More]
CHICKEN WITH GARLIC AND ONIONS
I’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN. ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN [Read More]
THAI PORK SALAD
OUR HOLLYWOOD NEIGHBORHOOD IS CALLED THAI TOWN FOR A REASON. SOME OF THE BEST THAI-VIETNAMESE FOOD IN THE COUNTRY IS SERVED IN THE TEN BLOCKS OR SO BETWEEN [Read More]
CHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?