My favorite way to come up with a nightly special is to stroll through a market. I scour the aisles not just for what’s available but for...
With slow, moist braising, short ribs turn succulent, tender, and intensely beefy. Here, the ribs are braised, then roasted, to bring out even more flavor. The braising can take place one, two, or even three days before the final grilling. To me, thats a cue to double the recipe and have enough ribs on tap for a second meal later in the week.
Sometimes classic dishes can be the most special of all because they evoke associations and memories, not unlike a favorite movie or song...
There are only a few tablespoons of grated ginger in this main-course salad, but what peppery zing they impart! Ginger offers a great opp...
As a lifelong New Yorker, I’ve been privileged to enjoy foods and cooking styles from around the world, right in my own concrete backyard...
For decades now, steaming has been one of the preferred cooking techniques of the health-and weight-conscious, which might explain why ev...
As delicious as green beans can be steamed or sauteed on their own or in salads, I find them more interesting when cooked with bold ingre...
Basmati rice is the centerpiece of Indian and Pakistani cooking. I’m fascinated by how the individual grains elongate rather than plump a...
First served at Harry’s Bar in Venice, a carpaccio is traditionally made with raw beef. Modern chefs, beginning with Gilbert Le Coze at L...
This is a valuable recipe to have in your repertoire because it can be used in a number of ways. The combination of small corn cakes and ...
As much as any food can be associated with a city, Philadelphia is the provenance of cheese steaks. In countless eateries around the city...
When it comes to comfort food, you can't beat Chicken Pot Pie. The perfect panacea to a cold and rainy day, this classic dish is one that many love. You'll want to make this tasty dish for your next casual dinner party or keep it in mind for a tasty Sunday night meal.For todays cooks, especially in the age of rediscovered comfort food, pot pies (stews with a crust) are an invitation to use inventive combinations. Ive made lobster, fish, game, and other types of pot pies, seasoned with everything from chile peppers to curry powder to star anise. Pot pies are a classic, free-form vehicle for favorite ingredients. Think of this recipe, which uses exotic mushrooms and tarragon, as a blank canvas. Best of all, the rustic presentation in individual crocks has no bottom crust, just a biscuit topping.
Some dishes are an event in themselves. Paella is one such classic, in part because of its riot of bright colors: yellow Valencia rice, b...
In the martini-glass and lounge-music world of 1950s and 1960s cocktail parties, “angels on horseback” was one of the top ten hors d’oeuv...
One of the first specials I offered when I was a sous chef at ’21’ was a peppered tuna steak. Believe it or not, it was something of a no...
This dish is much simple than it reads or looks. The duck is pan-roasted on the stovetop and the lacquer comes together quickly in the sa...
What in the world is a savory muffin? An “unsweetened” one that’s meant to be served with lunch or dinner rather than with breakfast or a...
This recipe can be made with any or all of the following: mustard greens, collard greens, kale, escarole, or beet greens. It’s not just t...
Truffles are a universal favorite, rich, elegant, and satisfying. So what makes them a nightly special? Well, in my mind, they’re one of ...
