Cream of Cauliflower Soup, with Brioche Croutons Roasted Beet Salad, with Watercress, Fennel and Chestnuts Dry-Fried Parsnips, with Lime, Coconut and Dates None of the three dishes above have recipes,…
Truffles are little morsels of pure, unadulterated love. Their flavors are intense, with a pungent scent that’s like nothing that’s ever been described. To me, they smell like a handful…
Wild Littleneck Clams, with Fennel, Chickpeas and Meyer Lemon (from this recipe at Saveur, substituting clams instead of mussels.)
One of the discussion groups I participate in on Facebook currently revolves around the topic of food resolutions for 2014. One person has said she would like to try a…
When I was younger, I grew up hating garlic, most vegetables and spicy food. I was to my mother’s chagrin, a picky eater. It’s interesting how the adult version of…
There’s a tradition in nearly every culture I can think of that transforms stale bread into something magical. I had a rock-hard baguette that was leftover from Saturday that could…
This weekend was a first, in that I had vegan for dinner on both nights. While I’m not a vegetarian or a vegan, I have been trending towards eating less…
Winter is the red-headed stepchild of the seasons. It’s also my least favorite. You’d think that after living in New York City for over 25 years, I’d be used to…
Potato Gnocchi, with Parmigiano-Reggiano Cheese, Unsalted Butter and Black Truffles
