The genuine article as seen in Spain BRING THE TASTE OF SPAIN TO THE TABLE WITH THIS OVEN-ROASTED SHRIMP AND SAUSAGE PAELLA. Paella is, hands down, the dish most associated with Spain.  Prior to the emergence of tapas on tables everywhere and Ferran Adria’s molecular…

         I love a good meatball.  And that’s exactly what a boulette is in French.  So I cached away David Tanis’ recipe for a North African version that appeared in the NY Times almost a year ago.  You only have to look at the most…

         My friend Edward told me he’d recently had dinner in Manhattan and was served an unforgettable heirloom tomato salad.  Atop a stack of perfectly ripe tomatoes, a corn and cream dressing made the tomatoes even more irresistible.  Since both corn and tomatoes are still…

    Sophia Vergara at The Hampton Classic Sept. 1 2013 The Hampton Classic Horse Show punctuates the end of summer, coming as it does every Labor Day Weekend.  This year the punctuation mark was unquestionably an exclamation point.  The celebrity quotient was through the…

                My first Cobb Salad was the first of many I ate on the terrace of the Polo Lounge in the Beverly Hills Hotel.  It was irresistible with its mosaic of ingredients that arrived at the table beautifully arranged on the plate.  The…

         Recipes that other cooks invent should be treated with great respect.  I’ve mentioned before that few things put me off more than someone commenting on a dish—very often negatively—that they have ‘doctored’ beyond recognition.   Still, if you do delve into the comments, you can…

         At one point or another, savory cooks have to conclude their cooking is far less complicated than the exact science baking requires.  A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still end…

         ROASTING A WHOLE STRIPED BASS IS A LOT EASIER THAN YOU’D THINK Long Island is surrounded by water and the East End, where we live, is particularly blessed.  Not two miles from our house is Peconic Bay, which feeds into the Long Island Sound…

John Barricelli, Chef and author of “The Seasonal Baker” It’s blueberry season but I’ll take any excuse for making this combination of a vanilla cake with fresh blueberries and a chunky brown sugar crumb topping.  And since it can be eaten straight from the oven…

         A bowl of chilled soup can really start a summer meal off right. Make enough of it, and anytime you want, there’s a bowl of cool comfort waiting in the fridge.   As to today’s side, it’s a terrific way to have vegetables on hand…

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          Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later.  Jane Maguire and John Quigley are their names and…

Chef Tim Wood of Carmel Valley Ranch  Sometimes, there’s nothing better than a big dish of wings plunked down in the center of the dinner table for everyone to pick up and pick at.  That’s what we did the other night.  Along with a big…

       John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen.  Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking.  We’ve now featured 5 of Chef Barricelli’s recipes…