CHEWING THE FAT

            Right down the street from us at 1900 Broadway, Daniel Boulud has carved a little fiefdom for himself.  It consists of two restaurants—Bar Boulud, which leans heavily on charcuterie, and Boulud Sud, Chef Boulud’s salute to Mediterranean Cuisine.  And…

Bonito’s Version of Tiradito de Thon And mine… Unfortunately, mine didn’t come with this view from Bonito Rue Lubin Brin Gustavia, St. Barthelemy FWI (590)0590-279-696 www.ilovebonito.com          Silken fish coated in citrus and soy, the earthy nuttiness of sesame oil, the sweetness…

           I was recently involved in a Television program.  Every time I used a phrase that was French, (as in the expression “A certain je ne sais quoi”), the director would stop me and ask me to translate whatever I was saying into English. …

         My friend, Eric Lemonides, owns Almond Restaurant in Brideghampton and a second Almond on 22nd Street in the City.  Last Monday, when I went to his Bridgehampton address for dinner, he told me that one of the great off-season successes he’s had is his  “Meatless…

         If Spring has a food, I can think of two things that fit the season perfectly. The first is lamb, so associated with Easter in both liturgy and on the Easter Table.  The second is Asparagus, which is never better than when it is…

Chef Ripert with the Sting Rays the Caymans are famous for          I’ve mentioned my fondness for Eric Ripert on these pages before.  He’s one chef whose recipes really translate for the home cook.  His flavors are bright and inventive and nothing…

It’s been too long since we shared a terrific baking recipe with you. For that I apologize. But after our Christmas baking binge, our house baker has been taking a long rest.  In truth, all our baking is done out at the Beach.  And for…

           The weather on America’s East Coast has been nothing short of bizaare this whole winter.   When I boarded the plane to come home from St. Barth, the temperature there was 81 degrees.  When I arrived in Newark the temperature was 75 degrees.  We…

VILLA ACE, HOME SWEET HOME! C’EST LA VUE! SAME WONDERFUL MINI COOPER AGAIN THIS YEAR! MARCHE ‘U’ NOW FULL OF FRESH VEGETABLES We’re back!  We’ve just concluded our 18th visit to one of our favorite places on earth, St. Barthelemy. That little 8 ½ square mile…

         When you can vividly remember a lunch you had ten years ago, I would have to say that’s the power of great cooking.  I distinctly remember a visit to Washington Park on lower Fifth Avenue.  The restaurant marked the triumphant return to New York…

         My dear friend Yvonne introduced me to Gene Hovis.  Not that I ever met him in person.  Yvonne, who knows everyone, and I do mean everyone, introduced me to Gene via his wonderful Cookbook cum memoir, ‘Uptown Down Home’ which was published in 1987. …

         One of the great joys of cooking has to be the amazing things you learn when you use an ingredient that is new to you.  In this case, our dear friend Richard arrived from Hong Kong recently and presented us with a sealed plastic…

Bobby Deen’s Light Baked Spaghetti versus…. Pasta Puttanesca from Ellie Krieger          Unless you live under some media-free rock, you have likely heard of the kerfuffle surrounding the announcement that Paula Deen, the Food Network’s Diva of Southern Cuisine, has contracted Type II diabetes.  The…

Jennifer May’s Photo of the Dish My rendition of the dish           There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”.  It was one…