Who really wants to cook up a storm this week? This is a week when we’d prefer to take a breather before heading into the weekend’s New Year’s celebration. Sign up for this particular recipe and you’ll be rewarded—not just with time saved—but with a…
I have sung the praises of The East End Mushroom Company more than once. I have the greatest affection for Jane Maguire and John Quigley who have put heart and soul into their company. They now offer shiitake, maitake and blue oyster mushrooms grown…
Julia Moskin of the Times When I was growing up, my WASP mother often made a dish called “Spaghetti Meat Sauce”. I loved it. The recipe came from a neighbor in our WASPiest of WASP enclaves. It later turned out that its author was a…
Bangers and Mash I have a weakness for English dishes with picturesque names. Even the simplest of these is a riddle. “Bangers and Mash”, or Sausage and Mashed Potatoes, is the simplest to understand. The sausages used in the original recipe,…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
