CHINESE-STYLE STIR-FRIED PORK
SIX MONTHS AGO I BOUGHT A WOK, A REAL CARBON STEEL FLAT-BOTTOMED WOK WITH A WOODEN HANDLE. AS MUCH AS I LOVE CHINESE FOOD, I’VE ALWAYS BEEN TIMID [Read More]
AHH, THANKSGIVING…
THANKSGIVING IS NOT JUST MY FAVORITE HOLIDAY, IT’S THE ONLY HOLIDAY I LIKE. WE’RE COMPLETELY NON-OBSERVANT JEWS, SO WE SKIP THE HIGH HOLIDAYS. CHRISTMAS IS UNAVOIDABLE WITH A [Read More]
MELON AND PROSCUITTO SALAD
I WOULD HAVE POSTED THIS LAST WEEK, BUT FORGOT TO PHOTOGRAPH IT. LAST WEEK’S GUESTS WERE SO PLEASED WITH THE SALAD, HOWEVER, THAT I MADE IT AGAIN LAST [Read More]
BORSHT
I’M ACTING IN A PLAY WHICH OPENS THIS WEEK AT THE MATRIX THEATRE IN LOS ANGELES CALLED “JEWS, CHRISTIANS AND SCREWING STALIN” IN WHICH BORSHT PLAYS AN IMPORTANT [Read More]
MORELS À LA CRÊME
MORELS, LIKE MOST WILD MUSHROOMS, ARE SEASONAL, DELICIOUS, AND EXPENSIVE, SELLING FOR $65 A POUND IN THE HOLLYWOOD FARMERS’ MARKET. SO WHEN THEY TURNED UP ON FOOD 52 [Read More]
SUGAR SNAP PEAS
NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS. THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY [Read More]
PAN-SEARED BRUSSELS SPROUTS
YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD [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]
FRENCH POTATO SALAD
EVERYBODY’S GOT A RECIPE FOR POTATO SALAD. SOME LIKE IT MIXED WITH MAYONNAISE OR TOSSED WITH ONIONS, RELISH OR CHOPPED PICKLES. MY FAVORITE IS FRENCH POTATO SALAD OR [Read More]
RATATOUILLE
I FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]