From Gourmet, December 2005, under the name of Rosemary Beef Fillet. Centerpiece of our traditional Christmas feast. Our family's doneness preferences range from very rare to well done. I cook the beast rare, then those who wish may cook their meat further in the … [Read more...]
Garlicky Beef Tenderloin with Orange Horseradish Sauce
From The New York Times. (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat garlic clove, coarsely … [Read more...]
Spaghetti Carbonara
This extraordinary recipe is from Cooks Illustrated, September 2001. Spaghetti Carbonara is so sinfully delicious that I eat it only once a year, ideally at the Winter Solstice celebration. Spaghetti Carbonara makes an appearance in the movie of Nora Ephron's Heartburn, … [Read more...]
Pickled Shrimp
My first taste of Pickled Shrimp was at a SAS potluck Christmas party in 1980 when systems programmer Bill Blair brought a gallon jar of wonderful pickled shrimp. I ate far more than my share of them. The recipe below is from Saveur magazine's October 2011 issue. Also keep in … [Read more...]
Shakshuka
Another great recipe from David Lebovitz, inspired by Adam Roberts' Secrets of the Best Chefs and Yotam Ottolenghi's and Sami Tamimi's Jerusalem. David reports that he ate shakshuka every morning on his trip to Israel. It's definitely worth looking up his blog entries for that … [Read more...]
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