Beef Bourguignon courtesy Tyler Florence

        As it hits 70 degrees here in New York today, I realized that this recipe is going to be as out of season as your snow boots if I don’t get it out fast.  And although I don’t want to be the Grinch who stole Spring, we are supposed to dip back into the forties next week. “Jeesh”, as our Canadian friends would say.   But if you want to say one final farewell to winter, you could do a whole lot worse than latching onto Tyler Florence’s recipe for Beef Bourguignon.

Korean Wings and Carrot Pineapple Salad

I thought about throwing my Chicken Wing recipe into the mix in time for Super Bowl Sunday.  But then I was inundated with Wings recipes: 10 in an email from RecipeZaar, another 8 developed by my heroine, Grace Parisi, in this month’s Food and Wine.  The world, I decided, did not need another Wings recipe. That was, of course, before I cooked mine.

Linguine alle Vongole or Linguine with Clam Sauce

       

       Very often, when I go out to eat, I know in advance what I am going to order.  I associate a restaurant with a dish I’ve had there before and I look forward to it.  This has been going on at The West Bank Café (407 W.42nd St. Tel: 212 695 6909) for the last few years. I thought I’d died and gone to heaven every time I ordered their Linguine with Clam Sauce. The West Bank is across the street from Playwright’s Horizons, where we’ve had an annual subscription forever.  It’s not only convenient, it’s well-priced, the food is good and they throw in a glass of wine for Playwright’s subscribers. (In my case, they throw in two glasses of wine since I’m fortunate enough to be joined by two non-drinkers.) But can you imagine my disappointment when they changed the recipe for my beloved Linguine.