Taste and Technique
Figs with foie gras
I loved this combination of figs and foie. Last year, I was travelling in Krakow, Hungary, and I found this little shop at the farmers' market that specialised in charcuterie. I was stocking up on Bresaola and smoked venison sausages when I spied these small cans of foie gras, goose liver pate, in the corner. I had to pick up a few. The owner explained that these were special cans infused with their spectacular Tokai sweet wine. The pairing is lovely, with the wine's sweetness accentuating...
Crispy Brussels Sprouts with Pickled Mustard Seeds — For your Christmas table
As soon as I saw these tender Brussels sprouts in the grocery store, I grabbed a bag. This is one of those vegetables that folks either...
Seared marinated Wagyu steak
There is an art to flat iron cooking, which involves cooking on griddles, skillets, planchas, teppans or simply on large flat surfaces....
Arugula with cherries, sheep's milk cheese and sherry vinaigrette
In this hot weather simple and cooling is good. This super simple salad is off the charts delicious. I love fruit in my salads, and these...
Lettuces with creamy pistachio vinaigrette
I will admit that I am not a fan of creamy dressings but I so love this cookbook and every recipe that I have made from it. This was a...
Burrata with dandelion-golden raisin-pistachio pistou
Occasionally a recipe comes along that completely wows me. This is one of those recipes. The combination of creamy burrata, bitter...