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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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]
More DetailsHALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT [Read More]
More DetailsIN THE OUTDOOR MARKET IN SIRACUSA, SILVER SARDINES, RED MULLET, TUNA, BRANZINO, VONGOLE, MUSSELS, AND ALL KINDS OF PRAWNS GLITTER ON A BED OF SHAVED ICE. A FISHMONGER [Read More]
More DetailsALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS [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 DetailsMONKFISH IS SOMETIMES CALLED THE POOR MAN’S LOBSTER, NOT SO MUCH FOR THE TASTE BUT THE TEXTURE WHICH RESEMBLES A LOBSTER TAIL. THE TASTE IS SUBTLE AND SWEET. [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 DetailsWE SPENT TO GLORIOUS WEEKS IN TRURO ON CAPE COD WHERE WE ATE NOTHING BUT FISH — WELLFLEET OYSTERS, SEA SCALLOPS, LOBSTER, TUNA, SWORDFISH, AND MUSSELS. EVERY DAY [Read More]
More DetailsSOFT SHELL CRABS HAVE A SHORT SEASON, SHOWING UP IN FISH MARKETS IN JUNE AND ALL BUT GONE IN JULY, WHEN THEY MORPH INTO HARD SHELL BLUE CRABS. [Read More]
More DetailsIF YOU’RE WORRIED ABOUT YOUR CHOLESTEROL, DON’T READ THIS RECIPE. GEORGE BLANC INVENTED THE DISH FOR A G-7 CONFERENCE AND ADDED IT TO THE MENU AT HIS 3-STAR [Read More]
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