FRISÉE SALAD
THIS IS EVERYONE’S FAVORITE SALAD. AND WHY NOT? BACON, POACHED EGGS, AND THE FEATHERY GREEN OF THE LETTUCE, WHAT’S NOT TO LIKE. PAIRED WITH LEEK AND POTATO SOUP [Read More]
More DetailsPORK LOIN WITH FIGS AND RUTABAGAS
FOR THIS EASY RECIPE PORK LOINS ARE PAN-COOKED, PARBOILED RUTABAGAS SAUTEED IN THE PORK DRIPPINGS, THEN THE FIGS, AND, FINALLY, SAGE LEAVES. THE RESULTANT DISH IS LAYERED WITH [Read More]
More DetailsSCALLOPS WITH PANCETTA AND GRATTONI
I ADORE SEA SCALLOPS, BUT IT TOOK THE CHEF AT LOU IN LOS ANGELES TO TEACH ME HOW TO COOK THEM PROPERLY. HERE THEY ARE PAIRED WITH GRATTONI [Read More]
More DetailsTREVISO SALAD
TREVISO IS SHAPED LIKE BELGIAN ENDIVE AND LOOKS AND TASTES LIKE RADICCHIO. YOU CAN SUBSTITUTE EITHER OR MIX TREVISO WITH ENDIVE FOR A CONTRAST IN TEXTURE. CREME FRAICHE, [Read More]
More DetailsCHICKEN WITH VINEGAR
THERE ARE MANY RECIPES FOR CHICKEN WITH VINEGAR, BOTH FRENCH AND ITALIAN. THIS ONE BELONGS TO MARCELLA HAZAN. THE SECRET INGREDIENT IS A CHOPPED MIXTURE OF FRESH ROSEMARY, [Read More]
More DetailsWINTER SALAD
CAVALO NERO OR BLACK KALE HAS A BEAUTIFUL DARK GREEN LEATHERY LEAF AND TASTES LIKE IRON-ENRICHED SPINACH. BECAUSE OF ITS TEXTURE, IT NEEDS AN HOUR OR SO TO [Read More]
More DetailsCHICKEN WITH TURNIPS, CARROTS AND CHANTERELLES
THIS CHICKEN DISH COULDN’T BE SIMPLER. THE CHICKEN THIGHS (OR WHOLE CHICKEN PIECES) ARE PAN COOKED IN OIL AND BUTTER. THE TURNIPS AND CARROTS ARE POACHED IN WATER [Read More]
More DetailsBROWN CHICKEN STOCK
BROWN CHICKEN STOCK IS THE MOST VERSATILE SINCE IT IS LIGHT ENOUGH TO USE FOR RISOTTOS, PILAFS AND SOUPS, YET SUBSTANTIAL ENOUGH FOR STEWS.
More DetailsFENNEL AND BLOOD ORANGE SALAD
IF YOU NEED A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. IT WILL ENABLE YOU TO SLICE THE ORANGES AND FENNEL TO A [Read More]
More DetailsLAMB STEW WITH ARTICHOKES
THIS ONE-POT DISH, COOKED ON TOP OF THE STOVE, MUST BE MADE WITH FRESH ARTICHOKES,
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