PASTA WITH SAUSAGE AND PEPPERS
THIS 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]
PORK LOINS À LA NORMANDE
NORMANDY MEANS CREAM AND APPLES AND CALVADOS. THIS DISH MAKES USE OF ALL THESE INGREDIENTS TO BATHE PAN-COOKED LOINS OF PORK IN A RICH SAUCE OF SAUTÉED APPLES, [Read More]
CARAMEL SPARE RIBS WITH CARROTS
JUST IN TIME FOR THE 4TH OF JULY IS THIS RECIPE FROM DAVID LEBOVITZ’S MY PARIS KITCHEN FOR SPARE RIBS. UNLESS YOU’RE A DESSERT CHEF, MAKING A CARAMEL [Read More]
PORK BRISKET WITH CARROTS AND KUMQUATS
MY FRIEND BRIAN GODFREY RECENTLY INTRODUCED ME TO A CUT OF MEAT I’D NEVER SEEN BEFORE — PORK BRISKET. I LOVE PORK AND I LOVE BRISKET, SO I [Read More]
BRAISED PORK CHEEKS
THIS IS A FAIRLY STRAIGHT FORWARD BRAISE, USING PORK CHEEKS WHICH ARE ONE OF THOSE PERFECT BRAISING CUTS — DENSE WITH LITTLE FAT AND UNIFORM IN SIZE. IF [Read More]
L.O. LAMB STEW AU LEVANT
MY MOTHER, A CHILD OF THE DEPRESSION, HATED WASTE. OUR ICE BOX, AS SHE CALLED IT, WAS A TREASURE TROVE OF PLASTIC CONTAINERS AND SARAN-WRAPPED PLATES. NOTHING GAVE [Read More]
LAMB SHANKS MARRAKESH WITH SAFFRON RISOTTO
LAMB SHANKS, LIKE PORK BELLY AND SHORT RIBS, HAVE BECOME A FIXTURE ON RESTAURANT MENUS. NOT WITHOUT REASON. ALL ARE CHEAP CUTS WHICH LEND THEMSELVES TO SLOW COOKING. [Read More]
CALF’S LIVER WITH WINTER SQUASH
THE WORLD IS DIVIDED INTO TWO KINDS OF PEOPLE: THOSE WHO LOVE CALF’S LIVER AND THEMS THAT DON’T. CLEARLY, I’M IN THE FORMER CAMP. IN FACT, I WILL [Read More]
GRILLED LEG OF LAMB WITH MUSTARD COATING
I’VE BEEN MAKING VERSIONS OF THIS DISH FOR YEARS. YOU GET YOUR BUTCHER TO DE-BONE A LEG OF LAMB, MARINATE IT AND EITHER GRILL IT OUTDOORS OR BROIL [Read More]
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]