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]
TILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS. MY FAVORITE METHOD OF COOKING [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]
CHICKEN SALAD
I LOVE CHICKEN SALAD. USUALLY, I STRIP THE MEAT FROM WHAT’S LEFT OF A LEFTOVER ROAST CHICKEN, BECAUSE I LIKE THE MIX OF WHITE AND DARK MEAT. THIS [Read More]
PAPPARDELLE WITH SAUSAGE AND SAFFRON
MARCELLA HAZAN MAKES THIS DISH WITH GROUND VEAL, BUT I’M NOT BUYING MUCH VEAL THESE DAYS, SO I TRIED SUBSTITUTING ITALIAN SAUSAGE, COMBINING THE STUFFING FROM SWEET FENNEL [Read More]
BACO DUCK
JOSEF CENTENO JUST CAME OUT WITH A COOKBOOK, “BÄCO, VIVID RECIPES FROM THE HEART OF LOS ANGELES”, WHICH HE WROTE WITH BETTY HALLOCK, A FOOD WRITER AND ONE-TIME [Read More]
PASTA WITH ZUCCHINI, LEMON AND MINT
USUALLY WHEN I COOK ZUCCHINI FOR PASTA, I BROWN IT IN OLIVE OIL, ADD GARLIC AND CHERRY TOMATOES AND TOSS IT WITH THE PASTA. HERE, THIN RIBBONS OF [Read More]
PURSLANE SALAD
PURSLANE HAS GREY-GREEN, TEAR-SHAPED, SUCCULENT LEAVES, WHICH ARE CRUNCHY TO THE BITE, RELEASING A PLEASANTLY SOUR JUICE. THEY ARE COMMON IN ARMENIAN AND LEBANESE RESTAURANTS, FOUND ALWAYS IN FATTOUSH SALAD. [Read More]
COD WITH MANILA CLAMS
MANILA CLAMS ARE AMERICA’S ANSWER TO VONGOLE, THOSE SWEET LITTLE CLAMS YOU FIND ALL OVER ITALY AND MAKE SPAGHETTI ALLA VONGOLE SO ENTICING. YOU CAN MAKE THE DISH [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]
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