This is what I came up with for a light fare for Christmas lunch. Fancy. Healthful. One-dish wonder. Don’t come across that many lobster dishes…
Do you know that Dijon mustard was once made using verjus, the acidic unfermented green juice from unripe grapes? (That is, besides the key ingredient: mustard…
This fish dish gives the impression that you’ve been laboring in the kitchen. Poached halibut set on top of a bed of polenta and a red…
On top of baked potatoes infused with lemon Stuffed bronzino I like the idea of eating fish — sustainable fish; cooking fish is a whole different…
I’ve been a fan of the weekly food section of the New York Times for as long as I can remember. It is my must-read. I…
Steamed Scallops in Walnut Sauce served with Country Bread Very few ingredients and the straightforward steaming technique exemplify the beautiful simplicity of this dish. Pepin’s steamed…