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Parsnip, Fennel and Shallot Velouté
To those of you who know me, it will come as no surprise that before writing this post I spent a considerable amount of time pondering whether I could call this soup a velouté. In classical French...
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Moules Marinières
There are as many recipes for this classic preparation of mussels as there are crotchety fishermen on the Normandy coast. Some people use butter, some use olive oil, some add bay leaves and fresh...
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Braised Oxtail with Red Wine and Shallots
If you’re anything like me, you keep the bones from any meat you’ve cooked and use them for stock. I’m a bit fanatical about this: after I ate the Hawksmoor Breakfast, I was so distressed by the...
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Caramelized Shallot, Yam, and Coconut Soup
I am sorry for the long hiatus since I last posted a recipe. I’ve been gallivanting around the west coast (Seattle to San Francisco) and cooked hardly at all (although I ate plenty). San Francisco is...
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Mussels with Wild Garlic, Grape Tomatoes, and Guanciale
I do not fully understand the synergistic relationship between shellfish and pork products, but I do not question it. Clams are delicious with smoky bacon, and at Spanish restaurant Pizarro, I ate...
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Chicken Liver, Pear, and Cognac Mousse
I knew today that summer was almost at an end when I saw the first new crop pears at the grocery store. It astonishes me how rapidly this one has sped past. I love autumn, but I’m not ready for it to...
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Aubergine and Lentil Pie
As luck would have it, the very first vegetarian main I trialed for Thanksgiving was such a winner that I did not need to attempt others. (I promise those recipes in time for Christmas.) This aubergine...
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Chicken Biryani
Biryani, the storied Indian dish of fragrant layered rice, spices, and (usually) meat, if made well, is one of my favorite things. A good biryani is richly aromatic; indeed, a magnificently flowery...
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