Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
As we head into winter, what could be better than a Yankee Pot Roast for dinner one of these weekends. Slow-cooked over a period of hours, the relatively inexpensive cut of meat used in the dish becomes meltingly tender. The sauce created lends itself to…
My Inspiration as it appeared in Food and Wine Last Fall, Food and Wine did a major article about roasts. The one that immediately caught my eye was a picture of a Dutch oven in which, semi-submerged, was a pork shoulder roast swimming in cream…
As promised earlier this month, this blog has not heard the last of Ruth Reichl’s latest book (Random House 2015). Completely coincidentally, while Ruth wrote of yet another snowstorm marooning her and her husband in their upstate New York house, we here in the city…
King Louis XV Who doesn’t love a bowl of French Onion Soup? Topped with melted Gruyère cheese over crusty bread, your spoon digs into the bowl to get to the rich beef and onion broth. It’s a classic recipe that became…
Here’s true comfort food that you can play with to your heart’s content. It’s virtually impossible not to make something warming and filling out of this recipe because the recipe is as flexible as can be. It’s also a great way to empty the fridge,…
Jill Clark, Redhead and Cook My friend Jill Clark introduced me to Melissa Clark’s recipe for “Counterfeit Porchetta” at the dinner party she and her husband Steve threw right before Christmas. Like Jill, I’d seen the recipe in the New York Times the week before…
At the risk of people believing I must be going steady with Melissa Clark, I am rushing this out in advance of the latest winter storm. Even though I just shared Melissa’s superb Pork Chop recipe the middle of last month, I could not…
As most of my readers know, I am Canadian by birth and mighty proud of it. I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics. This…
The craving for ribs doesn’t end the minute the grill gets garaged for the winter. Fortunately, Bobby Flay developed an oven/broiler combination that takes the place of the backyard barbecue and delivers, in no time at all, an excellent rack…
Catherine de Medici Mother of 3 French Kings As far back as the 16th century, Lyon, not Paris, has been the gastronomical capital of France. It was then that Catherine de Medici, the Queen Consort of King Henry II, an Italian noblewoman by birth,…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
