RAW MUSHROOM AND CELERY SALAD
WITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
More DetailsBASIC SALAD DRESSINGS
THESE 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 DetailsSCALLOPS WITH LENTILS
THANKS 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]
More DetailsCHICKEN SOUP
WHEN MIMI SHERATON SAYS THE WHOLE WORLD LOVES CHICKEN SOUP, SHE KNOWS WHEREOF SHE SPEAKS, AND, IN FACT, MS. SHERATON HAS WRITTEN A COOKBOOK DEVOTED TO THAT ONE [Read More]
More DetailsRISOTTO ROSSO
THIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
More DetailsOXTAIL STEW
“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL,
More DetailsROASTED WHOLE FISH WITH SALSA VERDE
AS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS [Read More]
More DetailsTAGLIATELLE WITH ENDIVE AND BACON
THE BITTER TANG OF BRAISED BELGIAN ENDIVE CUTS THROUGH THE RICHNESS OF
More DetailsSQUAB WITH GRILLED PEARS
AT ARPEGE IN PARIS, WHEN IT WAS A HUMBLE ONE-STAR (IT NOW HAS THREE), I ATE ROAST SQUAB,
More DetailsCHICKEN MARENGO
CHICKEN, ONIONS, GARLIC, TOMATO, AND A TOUCH OF ORANGE RIND, WHICH ADDS AN UNEXPECTED DIMENSION TO AN OTHERWISE DELICIOUS BUT ORDINARY DISH.
More Details