This dish combines two of my favorite ingredients: moist, tender, crispy Chicken thighs and any kind of mushroom you like. If only I had been anywhere near The East End Mushroom Company (www.theeastendmushroomcompany) I would have chosen more exotic mushrooms from their selection of Shiitakes,…
Amanda Hesser and Merrill Stubbs Founders of Food52 Have you ever visited Food52.com? It’s the brainchild of former New York Times Food writer, Amanda Hesser and her partner, Merrill Stubbs, a Brown University and Cordon Bleu grad who worked with Amanda on “The Essential New…
Who isn’t always looking for fresh, new ways to cook that workhorse of the kitchen, the skinless chicken thigh? How about pairing them with Figs and Almonds? That’s why I was intrigued by a recipe in October’s Food and Wine Magazine that was…
Inspiration and Photo Courtesy of The New York Times and Sarah Ann Ward Suvir Saran The moment the thermometer drops below 60 degrees, I cannot wait to put some Indian food on the table. This makes very little sense since the…
Sam Sifton As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton. He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held…
FERNET, FUEGO Y UN POLLO PERFECTO EN BUENOS AIRES
