I don’t know about you. For me, one of the best things about Spring is the thrill of shopping for first growth vegetables…
After the past week or so, I must say that I’m becoming a little concerned about the other gourmaniac. I mean, yesterday, I…
It’s the story of my life: as soon as I get into something, develop an ability for something, buy or acquire something, that…
Prior to cooking and eating razor clams* (Ensis directus), or mussels (Mytilus edulis), I always indulge my mollusks in a pre-cooking treat: for…
Several years ago, while visiting Punta Mita, Mexico, we stumbled upon some of the best Sangrita ever! Naturally we got the recipe and…
Pollo Borracho en Copas de Taco (or Drunken Chicken in Taco Cups) There is a new tequila in town and I’m happy to…
After a few weeks of cooking (and eating) just about every cuisine but Italian, I was craving a good, wholesome pasta dish. The…
No, I’m not kidding, it really is. I’ve used Rose Levy Beranbaum’s basic brioche recipe for years and I’ve never had a failure…
For Christmas, our good friend Dylan gave Robert an autographed copy of “The Shun Lee Cookbook” and I’m very glad he did because…
I know what I forgot to talk about in yesterday’s post; the six 1.5 lb lobsters I got in Chinatown the week before…