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]
LING COD WITH POTATO SALAD
LING COD IS ONE OF MY FAVORITES — LIGHT, FLAKEY BUT WITH WONDERFUL FLAVOR — IT LENDS ITSELF TO BOTH PAN ROASTING AND STEAMING. THIS TECHNIQUE IS A [Read More]
GEORGE BLANC’S G-7 CHICKEN
IF YOU’RE WORRIED ABOUT YOUR CHOLESTEROL, DON’T READ THIS RECIPE. GEORGE BLANC INVENTED THE DISH FOR A G-7 CONFERENCE AND ADDED IT TO THE MENU AT HIS 3-STAR [Read More]
GAMBAS AL AJILLO
I ONLY TWEAKED THIS EASY AND DELICIOUS SHRIMP RECIPE BY PAULA WOLFERT FROM MEDITERRANEAN COOKING. THE TECHNIQUE INTRIGUED ME: YOU COOK DOWN CHOPPED ONIONS, OLIVE OIL AND WATER [Read More]
LITTLE GEMS WITH CHEVRE DRESSING
THE INVENTION OF THIS DRESSING WAS SERENDIPITY. IN A REFRIGERATOR DRAWER, BURIED UNDER PACKAGES OF BUTTER, PARMESAN WRAPPED IN CHEESE CLOTH, AND A HUNK OF SLAB BACON, I [Read More]
BURRATA WITH TOMATOES AND PEACHES
WHEREVER YOU LIVE, IT’S NOT SUMMER TILL THE FARMER’S MARKETS ARE BURSTING WITH RIPE PEACHES AND TOMATOES. TOMATOES ARE ACTUALLY A FRUIT, BUT EVEN IF YOU INSIST ON [Read More]
GRILLED LEG OF LAMB WITH MUSTARD COATING
I’VE BEEN MAKING VERSIONS OF THIS DISH FOR YEARS. YOU GET YOUR BUTCHER TO DE-BONE A LEG OF LAMB, MARINATE IT AND EITHER GRILL IT OUTDOORS OR BROIL [Read More]
BRODETTO
THIS RECIPE, WHICH I ADAPTED FROM COLEMAN ANDREWS HANDSOME TOME, “THE COUNTRY COOKING OF ITALY”, IS A FISH STEW FOR PEOPLE WHO DON’T LIKE FISH STEW. FOR EXAMPLE, [Read More]
SKATE CHEEKS WITH SUGAR SNAP PEAS
WHEN I SPOT SKATE OR HALIBUT CHEEKS AT MY FISHMONGER’S, I ALWAYS SNAP THEM UP. THEY HAVE THE CONSISTENCY OF SCALLOPS AND THE SWEETNESS OF THE FISH. YOU [Read More]
BEEF CARPACCIO
IT TURNED SUDDENLY HOT IN L.A. NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF [Read More]
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