In the pantheon of one dish wonders, it’s hard to beat a great Jambalaya, another of Louisiana’s culinary gifts to the rest of the world. It is said that the first Jambalaya came out of the French Quarter. It was an attempt to cook Paella,…
You can’t sit down to write a recipe without wondering what constitutes out-and-out thievery. There is no possible way that you yourself could invent something so absolutely new and startling that you could proudly call it yours and yours alone. Everything has to have come…
There’s no one dish supper quite on the level of a great paella. It combines protein–sometimes several of them–with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.…
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…
There are plenty of people I’d love to spend time cooking with: My heroes like Tyler Florence, who seems to make everything I like. Ina Garten, who makes everything look so effortless. Thomas Keller who makes everything look well, so, complicated. But I’d have to…
I can’t get enough of Fatty Crab www.fattycrab.com 2170Broadway (76th-77th St.)212-496-2722 for reservations or https://www.opentable.com/), the spinoff of the original West Village restaurant (634 Hudson Street, between Horatio and Gansevoort Sts., 212 352-3592 (No reservations are taken). Now that it’s made the trek north…
CULINARY CRUISING: RIVERSIDE RAVEL IN THE SOUTH OF FRANCE
