One of the first things I tasted aboard Viking Ocean’s Homeland cruise was an artfully arranged serving of Gravlax. It was beautifully served in The Restaurant aboard Viking Star as we sailed for Denmark. I liked it so much, it was the first of many…
Andrew’s sister Lauren is never one to run out and spend a fortune on food. So it came as a surprise to me when she extolled the virtues of a $9.00 tin of Curry Powder. Of course, it was not just any curry powder. It…
It’s getting close to Crab Cake season which I would define as soon as the Summer Cocktail Party Circuit gets into gear. So any mention of a Crab Cake recipe gets my attention. Most Crab Cakes fall far short of expectations. They are larded with…
Singapore’s Signature Chili Crab Apr 23, 2018 | 3:26 pm By Monte Mathews Staff Writer From Australia’s Master Chef Season 2 Adam Liaw At No Signpost’s Geyland restaurant, Singapore’s most famous dish makes an impressive appearance. Swimming in Chili sauce, it’s a taste of Singapore…
When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself. “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce. It was very good and, because of its ingredients, more expensive than most…
I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals. And there’s another great reason to cook this right now. It’s Lent! Aside from its…
In the Northeast, it has been below the freezing mark since Christmas Day. Literally dozens of records have been broken on an almost daily basis. Any thought of Spring is about as far away as April. So I was taken aback when I saw a…
Too often, I get into trouble with a recipe that’s just too much food for two people. Try as I may, cutting back on volume isn’t always the easiest task. Things that say they are for four people are relatively simple to divide in half. …
What cook doesn’t love Shrimp? They are such an obliging partner in the kitchen. They not only cook in all of three minutes but they turn pink and opaque to tell you they’re done. They’re wildly popular—in fact, they’re by far the most popular of…
The man himself, Daniel Boulud Who doesn’t love Daniel Boulud? His restaurants are on everyone’s New York Top 10 list from Daniel to DBGB on the Bowery, of all places. I have a particular soft spot for his Bar Boulud, across from Lincoln Center and…
I’d go back to Ireland in a New York minute, but it wouldn’t be for the food. We never got anywhere near Darina Allen’s Culinary Course and aside from a wonderful Thanksgiving feast that we prepared ourselves, a dinner at Fallon and Byrne in Dublin…
This is one of Ina Garten’s most beloved recipes. It dates all the way back to 1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook” (Clarkson Potter 1999). Since I can’t think of a better time for luxury foods like…
Scampi I first wrote this post a year ago. But I thought I would repeat it again this year because it’s a wonderful explanation of an Italian tradition that many Italian Americans will uphold again this Christmas Season. And the recipe follows my mantra for…
The other day I saw the sign pictured on the left announcing the annual arrival of Nantucket Bay Scallops. Like local asparagus, there are only a few weeks a year when these little sweet morsels make their way into our market. It’s…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
