by Brian | Apr 22, 2019 | Recipes
Fava beans, a spring arrival, can be a pain. You have to peel them and it seems an endless task. Can those husks, which are actually quite tender and sweet, somehow be used? Yes. This recipe comes from Estella, a cookbook and a Manhattan restaurant. Both...
by Brian | Apr 21, 2019 | Recipes
As I mentioned yesterday, Suzi and I are on our last weekend of Spring Break. As I write this on April 5, I’m gambling here that spring has not yet arrived in the East. Yesterday I posted an Irish Stew with lamb. Today, it is a chicken and potato stew from...
by Brian | Apr 20, 2019 | Recipes
Suzi and I are on our last weekend of Spring Break out in the Southwest. I’m gambling in advance as I write this [April 5] that spring has not yet arrived in the East. If it is still chilly, you might delight with a good stew. I have one today, one tomorrow....
by Brian | Apr 19, 2019 | Recipes
What is that picture? Lamb ribs, lamb ribs that you just pick up with your paws and nibble on with delight. This is NOT a quick recipe. You have to brine the ribs overnight, for example. There are lots of steps, lots to do, and lots of enjoyment. This...
by Brian | Apr 18, 2019 | Recipes, TBT
This recipe was posted three years ago at holiday time, when it was cold. It’s supposed to be spring. It’s still cold. There is one last shot here for a lovely savory risotto. This calls for mushrooms and you should keep those but a splash of spring peas...
by Brian | Apr 17, 2019 | Recipes
The Art of the Party by culinary guru Kay Plunkett-Hoge contains a range of classic recipes that Kay has literally perfected. From the south of France, this combination of onions, garlic, thyme, anchovy, and olives is a head-rocking testament to...
