B is headed to Las Vegas this week to keep his Dad company, so since he’ll be away from home, I decided to make this weekend’s meals memorable. That old…
Several images are from a dinner in December at Benu. A few are from recent meals at Monsieur Benjamin and Mama Ji’s. The rest are scenes from our kitchen. As usual, click a…
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…
To cooks worldwide, she is known by her first name, Julia. She needs no introduction, as without her, much of what we take for granted (food-wise) would probably be very…
Braised lettuce is a French classic that doesn’t seem to be in vogue as much these days. More’s the pity. Tender leaves of faintly bitter lettuce contrast beautifully with sweet…
Baked rainbow trout, with quick pickled cucumbers; celery braised in French butter, wine and herbs Click here to view a large-size version of this picture. If you’ve never eaten celery…
Skates are cartilaginous fish belonging to the family Rajidae in the superorder Batoidea of rays. There are more than 200 described species in 27 genera. There are two subfamilies, Rajinae…
Pumpkins (and by extension, winter squash) are one of the most under-utilized vegetables available. Normally thought of as an ingredient in pumpkin pie, they have a mild sweetness that’s accentuated…
Baked eggs are a simple, yet elegant dish that’s perfect for a wintry morning like today. Serve with plenty of buttered toast and a cup of café au lait. Oeufs…
