SAUSAGE STUFFING
I’VE MADE ALL KINDS OF STUFFING FOR THANKSGIVING. SIMPLE RECIPES WHICH CALL FOR NOTHING MORE THAN STALE BREAD, ONIONS, SAGE AND BUTTER. COMPLEX STUFFING WITH CHARD, WILD MUSHROOMS [Read More]
More DetailsMASHED POTATOES WITH GARLIC
THERE ARE CERTAIN SIDE DISHES WHICH WE CANNOT DO WITHOUT AND ONE OF THEM IS MASHED POTATOES. HERE THEY ARE SIMMERED IN MILK WITH GARLIC AND THYME AND [Read More]
More DetailsSAUSAGE AND PEPPERS
McCALL’S MEAT AND FISH MAKES EXCELLENT SAUSAGES IN A VARIETY OF SHAPES AND FLAVORS, WHICH ARE GREAT FOR A QUICK DINNER OR WHEN YOU DON’T FEELING LIKE DOING [Read More]
More DetailsSPRING LAMB IN OCTOBER
FOR A FEW WEEKS IN OCTOBER, WHOLE FOODS SELLS LAMB FROM ICELAND. IT’S AROUND $8.99/POUND FOR LEG, A DOLLAR MORE THAN THEIR NEW ZEALAND LAMB, WHICH IS EXCELLENT, [Read More]
More DetailsMINESTRONE
MINESTRONE IN ITALIAN TRANSLATES AS “BIG SOUP”. YOU CAN PUT ANYTHING IN IT YOU LIKE, BUT IT’S PRIMARILY A VEGETABLE SOUP, SO WHICH VEGETABLES YOU ADD WILL DEPEND [Read More]
More DetailsTROIS MEC
“NO WAY. THAT’S LUDO’S IPOD.” THE MUSIC IS HIP-HOP LOUD BUT WHEN ASKED TO TURN IT DOWN OR CHANGE IT TO SOMETHING MORE CONDUCIVE TO A FIVE-COURSE TASTING [Read More]
More DetailsPORCHETTA
FRANNY’S, THE WONDERFUL RESTAURANT IN BROOKLYN WHERE WE CELEBRATED SOPHIE AND RAY’S MARRIAGE, IS ALSO THE SOURCE OF THIS RECIPE.
More DetailsNEW YORK 9/8-9/15
FOR OUR WEEK IN NEW YORK I DECIDED TO FORSAKE OUR PERENNIAL FAVORITES (MIAILINO, THE MODERN, DBGB) AND TRY SOME PLACES WHERE WE’D NEVER BEEN. COMPARING PETE WELLS’ [Read More]
More DetailsPOACHED HALIBUT WITH HOLLANDAISE
HALIBUT IS THE GO-TO FISH FOR PEOPLE WHO DON’T REALLY LIKE FISH. IT HAS A MILD TASTE, AN APPEALINGLY WHITE FLESH, A PLEASANT, UN-FISHY TASTE. IT IS ALSO [Read More]
More DetailsSAN FRANCISCO WEEKEND
WE SPENT MY BIRTHDAY WEEKEND IN SAN FRANCISCO AT THE PALACE HOTEL, WHICH WAS FIRST BUILT IN 1875, THEN RE-CONSTRUCTED AFTER THE DEVASTATING EARTHQUAKE AND FIRE. (I HAD [Read More]
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