GAMBAS AL AJILLO
I ONLY TWEAKED THIS EASY AND DELICIOUS SHRIMP RECIPE BY PAULA WOLFERT FROM MEDITERRANEAN COOKING. THE TECHNIQUE INTRIGUED ME: YOU COOK DOWN CHOPPED ONIONS, OLIVE OIL AND WATER [Read More]
More DetailsLITTLE GEMS WITH CHEVRE DRESSING
THE INVENTION OF THIS DRESSING WAS SERENDIPITY. IN A REFRIGERATOR DRAWER, BURIED UNDER PACKAGES OF BUTTER, PARMESAN WRAPPED IN CHEESE CLOTH, AND A HUNK OF SLAB BACON, I [Read More]
More DetailsBURRATA WITH TOMATOES AND PEACHES
WHEREVER YOU LIVE, IT’S NOT SUMMER TILL THE FARMER’S MARKETS ARE BURSTING WITH RIPE PEACHES AND TOMATOES. TOMATOES ARE ACTUALLY A FRUIT, BUT EVEN IF YOU INSIST ON [Read More]
More DetailsCHERCHE MIDI
KEITH McNALLY IS SURELY NEW YORK’S MOST SUCCESSFUL OFF BROADWAY PRODUCER. BALTHAZAAR, WHICH OPENED ON SPRING STREET IN 1997, HAS BEEN PLAYING TO PACKED HOUSES EVER SINCE. THE [Read More]
More DetailsGRILLED LEG OF LAMB WITH MUSTARD COATING
I’VE BEEN MAKING VERSIONS OF THIS DISH FOR YEARS. YOU GET YOUR BUTCHER TO DE-BONE A LEG OF LAMB, MARINATE IT AND EITHER GRILL IT OUTDOORS OR BROIL [Read More]
More DetailsBRODETTO
THIS RECIPE, WHICH I ADAPTED FROM COLEMAN ANDREWS HANDSOME TOME, “THE COUNTRY COOKING OF ITALY”, IS A FISH STEW FOR PEOPLE WHO DON’T LIKE FISH STEW. FOR EXAMPLE, [Read More]
More DetailsBRAISED DUCK
LONG ISLAND OR PEKIN DUCK, THE DUCK YOU BUY IN CHINATOWN OR WHOLE FOODS, CAN BE TOUGH, PARTICULARLY IF YOU LIKE IT ROASTED ON THE PINK SIDE. ANOTHER [Read More]
More DetailsSKATE CHEEKS WITH SUGAR SNAP PEAS
WHEN I SPOT SKATE OR HALIBUT CHEEKS AT MY FISHMONGER’S, I ALWAYS SNAP THEM UP. THEY HAVE THE CONSISTENCY OF SCALLOPS AND THE SWEETNESS OF THE FISH. YOU [Read More]
More DetailsAMSTERDAM 3/21-3/25/2014
THOUGH 20 YEARS HAVE PASSED, THE ONLY DISH I CAN STILL SAVOR FROM 20 YEARS PAST IS THE SMOKED EEL IN THE OYSTER BAR. BUT MUCH HAS CHANGED [Read More]
More DetailsBEEF CARPACCIO
IT TURNED SUDDENLY HOT IN L.A. NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF [Read More]
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