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…
Kibbi at Open Sesame in Long Beach, CA I was quite surprised to read that lamb consumption is this country hit a new low last year. It’s a decline that’s been a long time coming. The number of sheep raised in America is half what it was 20 years…
The great challenge of home cooking is finding ways to bring new life to everyday family favorites. At our house, this is a true mission since every meal is a candidate for this blog. We are constantly on the lookout for ways of…
I remember a friend telling me that once she gave her husband a Wok for Christmas, it was pretty much Wok-around-the-clock from that point on. As I remember, he was one of the first men I knew who’d taken over the kitchen and cooked…
I’ve waited all summer for the first cool day to arrive. Not that I don’t love every minute of summer, it’s just that I have been dying to try this gorgeous dish ever since I saw it in House Beautiful. With yet another dire…
One of the best buys at Costco are the loin lamb chops. You get 10 of them for about $17.00. The last time I looked at loin lamb chops at Fairway, they were over $17.00 a lb. I’ve been wanting to write about them…
Last winter, when I was in my Food Writing Boot Camp, I bought any number of food magazines from all over the world. From New Zealand came “Cuisine”, a very lavishly illustrated and beautiful publication that was published last September in Auckland. Given its Southern…
At The Breslin, April Bloomfield’s much-written-about “British Gastropub” at 16 West 29th Street,(TEL: (212) 679-1939), I became totally enamored of the Lamb Burger. It’s almost as outrageously tasty as the “Thrice Cooked Chips” that are as good, if not better, than any French fry…
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…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
