This native African bird is a more mainstream food than I thought, just not in my little corner of Manhattan.
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This made a clear-flavored, well balanced (but eggplant-prominent) puree that needed only salt to be remarkably appetizing.
The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.
It is juicy and sweet and entirely garlicky: a lovely short-season ingredient that Jackie and I look forward to every summer.
Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.
A little bit of fresh herbs can go a long way in a recipe. They pack a ton of flavor, and cilantro is no exception. Its bright and refreshing taste ha...
Michel Roux has a smart alternative to unhealthy sauces in his book Sauces: Revised and Updated Edition which features the master updating, tweaking, and cutting calories from classic sauce recipes.
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