VIENNA 3/15/2014
WE HAD NEVER BEEN TO VIENNA, BUT HAD PLENTY OF REASONS TO GO; THE REASONS WE ALWAYS GO ANYWHERE — ART AND FOOD. VIENNA IS AN ELEGANT, PROSPEROUS [Read More]
More DetailsOSSO BUCO
THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
More DetailsLONDON 3/11/14: THREE BY ATHERTON
AFTER NINE YEARS BEFORE THE MAST WORKING FOR GORDON RAMSAY WHERE HE OPENED RESTAURANTS IN DUBAI, SHANGHAI AND PRAGUE, JASON ATHERTON, A YORKSHIRE-BORN CHEF, STRUCK OUT ON HIS [Read More]
More DetailsSTEAMED ALASKAN COD WITH BUERRE BLANC
COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]
More DetailsDUCK LEGS WITH RIESLING
I LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
More DetailsRIB ROAST AND ROESTI POTATOES WITH CREAMED LEEKS
THE FIRST CHRISTMAS WE BROUGHT SOPHIE TO NEW YORK, SHE WAS ALMOST A YEAR OLD. MY MOTHER CALLED TO TELL ME, “I BOUGHT YOU A ROAST BEEF FOR [Read More]
More DetailsROESTI POTATOES WITH CREAMED LEEKS
ROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS [Read More]
More DetailsGROUPER WITH SORREL SAUCE
THE TROISGROS BROTHERS INVENTED SAUMON A L’OSEILLE (SALMON WITH SORREL SAUCE) AROUND 1970. TROISGROS WAS THE FIRST MICHELIN 3-STAR WHERE LYNN AND I ATE — A FOUR-HOUR LUNCH [Read More]
More DetailsCREAMED ONIONS
EVERY YEAR I MAKE CREAMED ONIONS FOR THANKSGIVING, JUST AS MY MOM DID BEFORE ME, AND LIKE MY MOM NEVER SERVE IT FOR THE REST OF THE YEAR. [Read More]
More DetailsTURKEY GRAVY
I MAKE MY TURKEY GRAVY AHEAD OF TIME WITH NECKS AND HEARTS, ONIONS, CELERY, CARROTS AND HERBS. Click here to download recipe
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