STRIPED BASS WITH POACHED MUSSELS
BUCATINI WITH CHANTERELLES AND GREEN GARLIC
SPRING IS THE TIME FOR SPRING ONIONS. ALL OVER THE FARMER’S MARKET YOU SEE BUNCHES OF ONIONS WITH BARELY-FORMED BULBS AND GREEN STEMS — RED ONIONS, BROWN, AND [Read More]
ROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
BRAISED LAMB SHANKS WITH CARROTS
LAMB SHANKS ARE A WONDERFUL CUT. BECAUSE OF THE BONE, THEY ARE PARTICULARLY FLAVORFUL, RELATIVELY INEXPENSIVE AND ONE PER PERSON MAKES A PLEASANTLY BARBARIC PRESENTATION.
SWEETBREADS WITH BLACK TRUMPETS A LA CREME
SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
PENNE WITH ASPARAGUS AND BREADCRUMBS
SCALLOPS WITH LENTILS
THANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET [Read More]
ROASTED WHOLE FISH WITH SALSA VERDE
AS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS [Read More]