RAW MUSHROOM AND CELERY SALAD
WITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
SCALLOPS 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]
RISOTTO ROSSO
THIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
OXTAIL STEW
“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL,
ROASTED 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]
DUCK LEGS WITH GRILLED FIGS
CHANTERELLE SOUP
WITH FRESH CHANTERELLES AT $22 A POUND AT THE FARMERS’ MARKETS, THIS IS INDEED A LUXURIOUS SOUP. BUT IT IS ALSO RICH AND FILLING. THE GREEN APPLE ADDS [Read More]
SORREL SOUP
SORREL IS LEAFY LIKE SPINACH, BUT THE LEAVES ARE SMOOTH AND THE TASTE PLEASINGLY SOUR. THE BASE FOR THIS SOUP IS YOUR BASIC LEEK AND POTATO, WITH MOST [Read More]
45-MINUTE ROAST CHICKEN WITH CHANTERELLES
THE HOLY GRAIL OF COOKING IS THE PERFECT ROAST CHICKEN — CRISP SKIN, JUICY WHITE MEAT AND DARK MEAT WHICH IS COOKED THROUGH.