GRILLED TUNA WITH ARUGULA AND AIOLI
WINTER WON’T LAST FOREVER. THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST. SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS [Read More]
More DetailsBOEUF BOURGIGNON
I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, [Read More]
More DetailsROAST CHICKEN IN CIPOLLINI CREAM SAUCE
IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS. MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN [Read More]
More DetailsSHRIMP WITH FENNEL AND ORANGE
I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT [Read More]
More DetailsCHICKEN WITH RUTABAGAS AND APPLES
THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGA. I DECIDED TO JAZZ IT UP WITH [Read More]
More DetailsRACK OF LAMB
THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB. LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL. [Read More]
More DetailsTILEFISH WITH SPINACH AND CELERY ROOT PURÉE
TILEFISH, WHICH SWIM THE ATLANTIC FROM NOVA SCOTIA TO FLORIDA, IS A WHITE-FLESHED FISH WITH A TEXTURE SOMEWHERE BETWEEN COD AND STRIPED BASS. MY FAVORITE METHOD OF COOKING [Read More]
More DetailsTRI-TIP WITH MUSHROOM SAUCE
TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER. PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, [Read More]
More DetailsCHICKEN SALAD
I LOVE CHICKEN SALAD. USUALLY, I STRIP THE MEAT FROM WHAT’S LEFT OF A LEFTOVER ROAST CHICKEN, BECAUSE I LIKE THE MIX OF WHITE AND DARK MEAT. THIS [Read More]
More DetailsL.A. RESTAURANTS 2017
JONATHAN GOLD’S 2017 BEST 101 RESTAURANTS — NO, I AM NEVER EATING AT VESPERTINE — REMINDED ME THAT I HAVEN’T AMENDED MY OWN BEST-IN-L.A. LIST IN QUITE SOME [Read More]
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