As we head into winter, what could be better than a Yankee Pot Roast for dinner one of these weekends. Slow-cooked over a period of hours, the relatively inexpensive cut of meat used in the dish becomes meltingly tender. The sauce created lends itself to…
Chef Brian Luscher We’re not eating nearly as much beef as we used to. But that doesn’t mean we’ve given it up altogether. These days, when I do cook beef, I like it to really give it flavor. When I saw this recipe…
Claire Saffitz The bones of this great recipe are from a Bon Appetit writer named Claire Saffitz. Ms Saffitz has an intriguing background. She is a graduate of both Harvard and McGill Universities. At both places she studied History but by the time she got…
Get your party clothes on! It’s Cinco de Mayo! I’ve written at length previously about Cinco de Mayo, the May 5th salute to Mexico that’s more American than it is Mexican. There it is celebrated in the province of Puebla and almost nowhere else. So…
Who doesn’t love a great pot pie? Meat and vegetables and gravy under a blanket of pastry, these pies are American Classics. But they go back in culinary history considerably longer. In the Roman Empire, the pastry was banquet fare. Sometimes the crust revealed…
Basilica de Santa Maria del Fiore The story behind Peposo, a rich stew that owes its flavor to just two key ingredients –Chianti and Black Pepper—is as fascinating as the finished dish. I read it in Cook’s Illustrated, which, in its usual fashion, went to great…
Here’s true comfort food that you can play with to your heart’s content. It’s virtually impossible not to make something warming and filling out of this recipe because the recipe is as flexible as can be. It’s also a great way to empty the fridge,…
L. to R. Eric and Adam One night last week, Andrew, our friend Kathy and I all went to see Eric Rippert, the Chef Extraordinaire at New York’s Le Bernardin. Chef Rippert was appearing at the YMHA as part of the “Conversations with Chevaliers” series. The…
At the risk of people believing I must be going steady with Melissa Clark, I am rushing this out in advance of the latest winter storm. Even though I just shared Melissa’s superb Pork Chop recipe the middle of last month, I could not…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
