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]
OSSO BUCO
THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
STEAMED ALASKAN COD WITH BUERRE BLANC
COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]
DUCK LEGS WITH RIESLING
I LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
GROUPER WITH SORREL SAUCE
THE TROISGROS BROTHERS INVENTED SAUMON A L’OSEILLE (SALMON WITH SORREL SAUCE) AROUND 1970. TROISGROS WAS THE FIRST MICHELIN 3-STAR WHERE LYNN AND I ATE — A FOUR-HOUR LUNCH [Read More]
SAUSAGE AND PEPPERS
McCALL’S MEAT AND FISH MAKES EXCELLENT SAUSAGES IN A VARIETY OF SHAPES AND FLAVORS, WHICH ARE GREAT FOR A QUICK DINNER OR WHEN YOU DON’T FEELING LIKE DOING [Read More]
MINESTRONE
MINESTRONE IN ITALIAN TRANSLATES AS “BIG SOUP”. YOU CAN PUT ANYTHING IN IT YOU LIKE, BUT IT’S PRIMARILY A VEGETABLE SOUP, SO WHICH VEGETABLES YOU ADD WILL DEPEND [Read More]
PORCHETTA
FRANNY’S, THE WONDERFUL RESTAURANT IN BROOKLYN WHERE WE CELEBRATED SOPHIE AND RAY’S MARRIAGE, IS ALSO THE SOURCE OF THIS RECIPE.
POACHED HALIBUT WITH HOLLANDAISE
HALIBUT IS THE GO-TO FISH FOR PEOPLE WHO DON’T REALLY LIKE FISH. IT HAS A MILD TASTE, AN APPEALINGLY WHITE FLESH, A PLEASANT, UN-FISHY TASTE. IT IS ALSO [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]
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