Salads
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Cerkez Salad - 2 Mar 2010
This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...
Feta cheese - 24 Jun 2009
In summer, with real tomatoes arriving in stores, Greek salad comes into its own. Horiatiki salata, country salad, is a compilation of quarters of tomato, thick slices of peeled cucumber and thinner slices of red onion, a handful of black olives and chunks of feta, drizzled with a good green olive oil. (Strictly speaking, the tomatoes provide the acid replacement for vinegar.)
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from sour, salty and week-old-socks stinking (some would say vomit stenching) plastic-packaged cheese from supermarket dairy aisles. read more...
Fish: Jonah Crab and Asparagus Salad - 10 Jun 2009
This salad from Vatche Benguian, chef of The Roof Terrace Restaurant, is an elegant appetizer or summer salad main course that's put together in minutes. Just be sure to use good quality vinegar. read more...
Fish: Seared Scallops with Nicoise Salad & Gribiche - 17 Dec 2008
Joe Palma of WestEnd Bistro's elegant take on a Salade Nicoise works as well for sweetbreads as it does for the scallops he calls for in this recipe. A shame we haven't developed an appetite yet for a scallop's coral - that beautiful roe you see in the photo that's prized by French cooks... read more...
Banana flowers - display or food? - 8 Oct 2008
Sometimes called banana heart for their shape and color, banana flowers are vegetables, used from India right across South East Asia.
Remove all the outer leaves and curious white bracts till you reach the paler inside. If you need to steam them, you can microwave them wrapped in clingwrap. read more...
Mains: Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress - 10 Nov 2007
This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make. read more...
Fish: Poached Lobster and Heirloom Tomato Salad - 9 Oct 2007
This is an elegant recipe from Massimo Fabbri, chef of Ristorante Tosca that's simple to achieve. And you can always buy your lobsters ready-cooked. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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