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 a…
Sweet Pork Sausage with Peppers and Cherry Tomatoes Rich Fennel Sausages and a tango of peppers and onions are perfectly balanced in our version of the Italian American classic–Sausage and Peppers Our Way. In a break with tradition, we added Cherry Tomatoes simmered in a…
Color, flavor, and freshness for your table. These are our picks for three of Summer’s Best Salads. We’re using as many seasonal vegetables and fruits as we can get our hands on this summer. We’ve been entertaining with salads. Not just your garden variety green…
BENGALS OR RAMS, NEXT SUNDAY’S WINNER IS THE CHICKEN WING! Of all food facts, the one that never ceases to amaze is this: On Super Bowl Sunday, 1.42 billion chicken wings will be consumed. That’s the National Chicken Council’s prediction and they ought to know.…
Call it a Flatbread but this is a Fig, Gorgonzola, and Arugula Pizza. And who doesn’t love pizza? Covered with a thin layer of fig jam, it was then sprinkled abundantly with Gorgonzola, the crumbly Italian Blue Cheese. Gorgonzola packs quite a punch of flavor,…
This meal is a sum of its parts: A sublime Fried Chicken, my take on Sicily’s Caponata and great Pesto topping a crispy toasted Baguette. When I was looking around for something special to serve as a supper for guests, I came across this extraordinary…
Melissa Clark’s latest book “Dinner in French” (Clarkson Potter 2020) is a winner. The latest in a long line of books created by The New York Times’ Melissa Clark, “Dinner in French” is surprisingly weeknight-friendly. Veteran Francophile Clark, who spent her childhood summers in France,…
Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d…
I’m not going to deny it. I love beef. But times, as they say, have changed. I try to go meatless more. But there’s this primal desire for Beef. I wondered how I could put a healthy spin on a Steak dinner and voilà, I…
Let’s be honest: Balsamic Vinegar has taken the place of red sauce Italian in terms of being found almost too often. It’s unfortunate too that America’s love affair with this ingredient is so completely antithetical to the way it’s used in Italy. There, it…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
