by Brian | Sep 22, 2017 | Recipes
Garlic sauce is a complement to so many aspects of a meal. In place of gravy, it can intensify protein like chicken or steak. A baked potato with garlic sauce in place of butter? Yummy. Of course, the typical garlic sauce is thick and, perhaps, a tad heavy. The...
by Brian | Sep 20, 2017 | Recipes
I first presented this crust way back in July, offering it as the topping for a Cuban meat loaf, that Picadillo Loaf you see in the picture above. It’s fall now and time for heartier and warmer foods. You can use this recipe simply to make a lovely cornbread....
by Brian | Sep 20, 2017 | Recipes
In his most enlightening new book, Simple Nature, Alain Ducasse offers Ten Principles for great cuisine. Among those are: Cook and Eat Seasonally and Eat More Vegetables and Less Meat. This is not a vegetarian cookbook but the role of vegetables and fruits dominates....
by Brian | Sep 19, 2017 | Dessert Digest, Recipes
Blackberries. I am always fascinated by the complex shape and colors of these berries. And that distinct, intense flavor. I see a blackberry and I think “pie.” And, if you want great pie, then the American South is the place to find a recipe. Edna Lewis was the master...
by Brian | Sep 18, 2017 | Dessert Digest, Recipes
You are damn lucky to see a picture here. This cake almost did not make it into the oven. Over a few decades, I have eaten my share of batter: cookies and cakes and brownies and … Easily, very easily, this is the best batter I have ever tasted. I just wanted to eat...
by Brian | Sep 15, 2017 | Recipes
This recipe comes from Home Cooking with Jean-Georges. It is a recipe passed down from his grandmother and he describes it as a “casserole of pure comfort.” Endive is bitter until you cook it enough and sweeten it. The endive is then wrapped in savory ham, drenched in...
