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]
More DetailsI 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]
More DetailsYES, 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]
More DetailsI 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]
More DetailsTHIS 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]
More DetailsTRI-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]
More DetailsI 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]
More DetailsPORK 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]
More DetailsMY 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]
More DetailsFRANCIS 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]
More DetailsTHIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY. SINCE THE PRIME INGREDIENT IS [Read More]
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