Tuscan Inspired Cassoulet – Rich, Meaty and Near Perfect
A cassoulet is a wonderful medieval French peasant dish flavored with meat, a good stock, and beans. It is so good, in fact, that there is an official… Read More »
Veal Kidneys à la Moutarde – A French Classic
Veal Kidneys à la Moutarde – with mustard sauce – is one of the great classics of French cooking for a reason: The dish is amazing. While not common… Read More »
Roasted Capon – The delicious castrated rooster
Roasted Capon, a castrated rooster, is like chicken’s richer cousin. It is tender, flavorful, moist and absolutely delicious. Caponization (castration) allows more fat to build up both below… Read More »
The Perfect Pâté – Dangerously easy
Inexpensive, luxurious and dangerously easy to make, pâté has come back into fashion. This is a good thing, because I’ve got a soft spot for pâté. But not… Read More »
Foie de Veau Lyonnaise – Calf’s Liver with Onions
Foie de veau Lyonnaise is basically thin slices of calf’s liver cooked quickly in very hot oil, then served with caramelized onions and a dash of vinegar. But… Read More »
Bucatini all’Amatriciana – Italy’s Most Celebrated Pasta
Bucatini all’Amatriciana is considered Italy’s most celebrated pasta and for good reason. With relatively few ingredients it delivers a pasta that is the perfect balance of sweet, salty,… Read More »
Cream of Asparagus Soup – Deliciously Simple
Given my love of asparagus, it should come as no surprise that cream of asparagus soup is one of my favorite soups. Each spoon-full should bathe every taste… Read More »
Tuna Tartare – The Perfect First Course
Tuna tartare is a perfect first course. It clearly announces to your guests that they are in for one amazing meal. And best of all, this tuna tartare… Read More »
Mock Oyster Chowder – Chowder with a Secret
The “mock” in this Mock Oyster Chowder is dandelion root – oyster root. Those little fluff-balls growing by the side of the road hold a bit of magic… Read More »
Chicken Mole Pasta – A Marriage of Two Loves
I first fell in love with mole sauce while living in the colonial mountain city of Puebla, Mexico. It is an unxious, delicious and addictive, dark, rich, thick… Read More »
