The New Basics Cookbook
Sample Recipes from The New Basics Cookbook
When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.
Felipe Rojas-Lombardi’s Mussels Vinaigrette
It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In...
We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste spe...
Haricots Verts in Mustard Sauce
These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.
A quick Oriental stir-fry adds an enjoyable sesame taste to a winter broccoli preparation.
Cooking them in milk allows these delicious car-doons to retain their pale green color. Serve this at room temperature, but be sure to pr...