SWEETBREADS WITH BLACK TRUMPETS A LA CREME
SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
More DetailsSWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
More DetailsWHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
More DetailsRICH AND REFRESHING ARE NOT ADJECTIVES I OFTEN USE IN COMBINATION. BUT WHAT COULD BETTER DESCRIBE THE PAIRING OF RAW SUGAR SNAP PEAS, BLANCHED ASPARAGUS, PARMESAN CHEESE AND [Read More]
More DetailsONE OF THE NICEST THINGS TO DO WITH SPRING VEGETABLES IS COMBINE THEM WITH PASTA.
More DetailsTHE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.
More DetailsWHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
More DetailsFRESH CHANTERELLES SMELL LIKE HONEY WHEN YOU FIND THEM IN THE WOODS.
More DetailsWITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
More DetailsTHESE FOUR DRESSINGS ARE THE ONES I USE MOST OFTEN. THEY RANGE FROM THE SIMPLEST OF COMBINATIONS (LEMON JUICE AND OLIVE OIL) TO THE MOST ASSERTIVE (BLUE CHEESE, [Read More]
More DetailsTHANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET [Read More]
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