Braised Pork Chops
I love a good braise almost as much as I love a good Pork Chop. And in a November ‘09 column in the New York Times, Melissa Clark put the two together to create this dish. If you follow Melissa at all, you know she…
Author: Monte Mathews
Review of Bill’s Bar and Burger and a recipe for Chicken Parmigiano Burgers
This weekend for the first time in what seems like months, we were finally able to walk anywhere without feeling that we were in a race against the cold. So we jumped on the opportunity to visit the High Line. This is an only-in-New York…
Bouillabaisse with Garlic Aioli and Croutons
When I want to cook something as well known as this dish, I love to haul out the cookbooks that contain the recipe and read all of them before I do anything else. Almost inevitably, when it is a signature…
Butternut Squash and Duxelles, a vegetarian main course or a great new side dish to try.
I remember when my Mother got her first Cuisinart in the 70s. They were about the same price they are now but in ’70s dollars, they weren’t cheap. But my Mother was notorious for buying any labor-saving device that would get her out of the…
From a Visit to Baltimore, recipes for Maryland Crab Cakes with Basil Aioli and a Basil, Tomato and Potato Salad
About the only thing I miss about my last job is the travel. I really enjoy getting out of New York, seeing something different, learning something new. So I was pleased when a recent assignment took me to Baltimore, Maryland, a city I’ve been to many…
Rustic French Pate
I discovered this wonderfully different paté almost by accident as you will read in this story. But in casting about for our 12 days of Christmas recipes, I realized it’s just the kind of dish that has Holiday written all…
Lamb and Tomato Curry and Indian Asparagus
Above: The ingredients of a great curry even look beautiful. Indian curries are a favorite of mine. While the Indians eat them to keep cool in their hot climate, I eat them to keep warm in ours—especially with this winter’s record-breaking low…
LASAGNA VERDE AL FORNO
This is emphatically not your 30 minute dinner. It is one of the great treasures of Italian cuisine. And despite the length of time it takes, this version is not entirely labor-intensive. A great part of the time is the slow simmering…
Review of Resto, a Belgian restaurant on E. 29th St.
Restaurant Week in New York City is getting stranger and stranger. First off, it lasted for 2 weeks before ending its run last Sunday. When it started, the prix fixe made infinite good sense. In the 1999, lunch cost $19.99. In 2007, it…
Papparedelle con Salsiccia, Arugula Salad with Shaved Parmigiano and Crostini
There are nights when only a bowl of proper Italian sausage pasta will do. Not a timid version. Not a sauce that whispers. I’m talking about wide ribbons of pappardelle tangled with savory salsiccia, kissed with garlic, and finished with a snowfall of Parmigiano Reggiano…
Sesame Chicken with Orange and Soy Glaze from a magazine that’s a new favorite
Even with the demise of “Gourmet”, our mailbox isn’t exactly empty of food magazines. I still subscribe to at least 6 of them. And since I started a course called “Food Writer’s Boot Camp”, our house is practically a library for food…
Gratin of Bay Scallops from Ina Garten’s Back to Basics.
I have a confession to make. I was having lunch with my dear friend Barbara at one of our favorite spots. Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola…
On the menu today: Chili Rubbed Flank Steaks, Duck Fat Hash Browns and Austrian White Asparagus
Lately, we’ve been loving flank steak. What’s not to love about the supremely beefy flavor of this chewy cut of meat—especially when it’s one of the great bargains at the meat counter? It’s currently less than half the price of a New York strip—but…
FRENCH ONION SOUP, THE ULTIMATE SLOW FOOD THAT CAN’T BE RUSHED
OVER THE HOLIDAYS I JUMPED AT THE OPPORTUNITY TO MAKE FRENCH ONION SOUP. Locked in the house on a streak of cold, rain-soaked days, I had plenty of time to make this French Classic. Caramelized onions cooked in a rich, beefy broth, topped with…
