Adapted from The New Laurel’s Kitchen, by Laurel Robertson, Carol Flinders, and Brian Ruppenthal (1986). On a cold winter's day, a nice big bowl of this wonderful soup soothes the spirit. The soup is endlessly adaptable--you can choose the veggies, the beans, and the … [Read more...]
Brandade de Morue
For years I kept reading about brandade, but it wasn't until we went to Paris in 2011 that I tried it at Brasserie Balzar on Rue des Écoles, chosen because of Adam Gopnik's story in the August 3, 1998 issue of The New Yorker about Brasserie Balzar in its earlier years. Not … [Read more...]
Hoppin’ John
From Bill Neal's Southern Cooking (1985). The late Bill Neal is another of my kitchen idols. He was chef at La Résidence and Crook's Corner in Chapel Hill and his recipes can be trusted to make delicious food. Like many other people who live in the South, we eat Hoppin' John … [Read more...]
Linguine with White Clam Sauce
Bill Buford's story in the September 6, 2004 issue of The New Yorker, "The Pasta Station", includes directions for making pasta with clams at home. I love this dish and whenever we find some nice fresh Cherrystone Aqua-Farms clams from the Eastern Shore of Virginia, we make it. … [Read more...]
Cornish Pasties
Dan manages admirably to live in the US without traditional English foods, but he does miss Cornish pasties. In May 2016 Davis and Grayson and I watched an episode of Factory Food that documented the production of Cornish pasties in England. We were intrigued by the big … [Read more...]
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