PORK LEG CUBANO
THIS IS MY GO-TO DISH FOR BIG PARTIES. FRESH PORK LEG IS INEXPENSIVE AND DELICIOUS.
More DetailsSTRIPED BASS WITH POACHED MUSSELS
THIS IS REALLY TWO RECIPES COMBINED. AND, IN FACT, YOU COULD MAKE ONE OR THE OTHER.
More DetailsBUCATINI 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]
More DetailsROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
More DetailsBRAISED 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.
More DetailsSWEETBREADS 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.
More DetailsPENNE WITH ASPARAGUS AND BREADCRUMBS
ONE OF THE NICEST THINGS TO DO WITH SPRING VEGETABLES IS COMBINE THEM WITH PASTA.
More DetailsSCALLOPS 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]
More DetailsROASTED 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]
More DetailsDUCK LEGS WITH GRILLED FIGS
FIGS ARE IN SEASON AND AS GOOD AS THEY TASTE RAW, THEY ARE EVEN BETTER GRILLED.
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