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]
VEAL CHOPS ROBUCHON
I HAVE FOR THE MOST PART STOPPED EATING VEAL. FIRST, BECAUSE THE MILK-FED VEAL WE GET IN THIS COUNTRY IS A PRODUCT OF THE CRUELEST KIND OF FACTORY [Read More]
CHINESE SPARE RIBS
YES, THESE ARE AS GOOD AS THEY LOOK. AND I DON’T EVEN HAVE A GRILL. EXCEPT FOR A FEW MINOR CHANGES, THIS IS 95% JULIA MOSKIN’S RECIPE FROM [Read More]
BOEUF BOURGIGNON
I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, [Read More]
RACK OF LAMB
THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB. LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL. [Read More]
TRI-TIP WITH MUSHROOM SAUCE
TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER. PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, [Read More]
BEER BRAISED COUNTRY STYLE PORK RIBS
I SPOTTED A CUT IN THE BUTCHER’S CASE LABELLED “COUNTRY STYLE BONELESS PORK RIBS”. THEY WERE THICK AND MEATY WITH LITTLE FAT BUT PLENTY OF CONNECTIVE TISSUE; AN [Read More]
PORK BELLY WITH FENNEL AND LEEKS
PORK BELLY IS WHAT BACON IS BEFORE IT IS CURED. IF ALL THAT FAT SEENS DAUNTING, YOU’LL BE SURPRISED HOW MUCH OF IT MELTS OFF IN THE COOKING, [Read More]
CORNED BEEF AND CABBAGE
MY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY. OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH. SO [Read More]
PORK CHEEKS NORMANDE
FRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
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