Let’s face it: this time of year begs for recipes that you can get on the table in no time. This wonderful soup takes all of 15 minutes to make and it’s a perfect warmer for a winter night. With a tossed green salad and…
A few weeks ago, I told you about Pollen Ranch Spices (https://www.pollenranch.com), a remarkable company in the picturesquely named town of Lemon Cove, California. My initial introduction to the company was their Fennel Pollen, a key ingredient in a recipe for Porchetta that I…
Mark Bittman Flexitarian Mark Bittman is one of the most thoughtful of food writers. He calls himself a Flexitarian, which he defines as a “moderate, conscious eater” whose goals are “a diet that is higher in plants and lower in both animal products and hyper…
I don’t know when sliders took over the world but they’re everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue. Let’s face it, their size is…
At the risk of sounding like a broken record, the stir-fry is the savior of every harried home cook. When you have to get dinner on the table in as short a time as possible, a stir-fry’s hard to beat. It’s all a matter…
If I could teach one technique that is perfect for weeknight cooking, it would be the stir-fry. It is the absolutely ideal last minute dinner when you’re not entirely sure when everyone’s getting home. You put everything in place in advance. Then, when whomever…
Alright, I cheated little on this one. The actual recipe is for something called “Pork Larb” but, when I first said that I was going to make a dish by that name, Andrew made a face and suggested that, for appetite appeal alone, I…
Here we have a simple pork cutlet or chop that is covered with juicy bits of golden raisin, salty, tangy capers, and rich Gran Padano cheese. This sweet and salty, cheese-y topping is held in place by crisp slices of prosciutto. For a pork…
One of the great joys of cooking has to be the amazing things you learn when you use an ingredient that is new to you. In this case, our dear friend Richard arrived from Hong Kong recently and presented us with a sealed plastic…
New Zealand where there are 9.2 sheep for every human I’d be hard pressed to remember the last I cooked something this impressive and yet so easy. I must admit to having approached preparing rack of lamb with a degree of trepidation. This…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
