Writing about food since 2004.
Category
Recipes
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Tuesday Techniques: Home Fries
Last week I started a series called Tuesday Techniques, a series where I cook my way through Jacques Pepin’s Complete Techniques the same way that Top Chef Judge Tom Colicchio did at the start of his career. Already, I’m on shaky ground: (1) my Tuesday techniques posts always show up on Wednesday, but Wednesday Techniques…
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Seared Scallops with Citrus Risotto
Visions of food sometimes arrive and you wave them away like an annoying fly. “Why am I craving lobster bisque right now?” you ask yourself while castrating a horse. “Get that craving out of my head!” But what you don’t realize, person who is reading this, is that a craving is a gift, assistance from…
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Tuesday Techniques: Cooking with Demi-Glace (Hunter Chicken)
Tom Colicchio, that most formidable of judges on “Top Chef,” shocked me the other night when, during an interview on PBS’s series Chef’s Story (with Dorothy Hamilton) he revealed that he hadn’t gone to cooking school, he taught himself everything he knows using Jacques Pepin’s “La Technique” and “La Méthode.” (This is corroborated on his…
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Molly Stevens’ Braised Monkfish with Cherry Tomatoes & Basil
“Now is the winter of our Molly Stevens,” I wanted to say at the start of this winter. I wanted to say that because Molly Stevens’ book, All About Braising, is one of my all-time favorite cookbooks. I love this book because the recipes are flawless and, not only that, the results always exceed my…
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Spicy Cauliflower Soup & Braised Lobster Mushrooms
How does dinner happen? It happens in many ways. We ask the person we’re with, “What are you in the mood for?” or we just pick up the phone and dial the Thai place down the street or the pizza place around the corner. Or, if we have the ingredients, we make a quick bowl…
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Zite with Onions, Sausage & Fennel
It’s a big heaping mess, but boy is it good. The recipe comes from “The Silver Spoon Cookbook,” a birthday gift from Matthew my show’s director and a book that’s called Italy’s version of “The Joy of Cooking.” This specific recipe comes from the special back section where Italian chefs offer up their own favorite…
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Cassoulet in 10 Easy Steps
When Anthony Bourdain cooks with Michael Ruhlman on the Cleveland episode of “No Reservations,” he layers meat and beans together in a giant drum, tops the whole thing off with breadcrumbs and produces a dish most of us aren’t used to seeing on Food TV (and I say that as someone who now works for…
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Homemade Pizza with Caramelized Onions, Rosemary & Gorgonzola
Sometimes the name of a dish sounds so intimidating your immediate reaction is: “Pish posh! I can’t make that! And why did I just say pish posh?” Such might be the case with the pizza you see above. You hear “pizza” and that doesn’t sound so difficult, but you add “caramelized onions, rosemary and gorgonzola”…
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Killer Salads
I’ve been making some killer dinner salads lately and I’d like to share with you my technique. I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a…
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Orangette’s Butternut Squash and Chickpea Salad with Tahini
Going through old pictures, just now, I found the picture you see above and smacked my lips at the memory: “Hey!” my brain sang out. “That’s that delicious butternut squash and chickpea salad with tahini you made from Orangette’s website.” According to the picture, I made this on December 19th. So please follow this link…
