BUCATINI WITH SHRIMP AND PESTO
THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS. WHEN I RESEARCHED PESTO IN THE NEW YORK [Read More]
More DetailsCARAMEL 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]
More DetailsPAN FRIED QUAIL WITH SAFFRON RICE
QUAIL HAVE A DELICATE FLAVOR, LIKE THE DARK MEAT OF CHICKEN WITH A SLIGHTLY GAMEY NOTE. IF YOUR GUESTS HAVE HEALTHY APPETITES, YOU MIGHT WANT TO DOUBLE THIS [Read More]
More DetailsCHICKEN LEGS WITH MUSHROOMS
AS MUCH AS I LOVE A GREAT ROAST CHICKEN, COOKING FOR TWO, I WIND UP WITH A LOT OF LEFTOVER CHICKEN, AND SINCE BOTH LYNN AND I PREFER [Read More]
More DetailsPORK 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]
More DetailsMARINARA SAUCE
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More DetailsMONKFISH MARINARA
I RARELY MAKE TOMATOES WITH FISH, BECAUSE THEY HAVE SUCH A STRONG AND DISTINCTIVE FLAVOR THAT THEY CAN OVER-POWER COD OR FLOUNDER OR HALIBUT. BUT MONKFISH, OFTEN CALLED [Read More]
More DetailsBRAISED 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]
More DetailsBRUSSELS AND BERLIN 1/26 TO 2/5/2015
BRUSSELS ANTWERP HAS ITS DRAMATIC PORT AND A HIP, COSMOPOLITAN VIBE. BRUGES, THE PRESERVED MEDIEVAL TOWN OF STONE BRIDGES AND COBBLED STREETS, EXISTS FOR TOURISTS BUT IS SAVED [Read More]
More DetailsGEORGE BLANC’S G-7 CHICKEN
IF 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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