by Brian | Jun 24, 2013 | Recipes
That picture above there? It’s not good. I had to get a stock photo and play with Photoshop. Why didn’t I already have a picture of a boneless leg of lamb? Well, the simple fact it, Suzen and I don’t eat lamb that much. We like it, we do cook lamb — by the leg...
by Brian | Jun 10, 2012 | Recipes
There are memories that seem to linger in your memory for decades, as clear as the moment you first experienced them. For Suzen and me, a trip to the fish market in Venice is one of those symbolic times. We were there one gray morning, the air cold and smelling of...
by Suzi | Jul 13, 2010 | Cookbook Reviews, Recipes
Yesterday’s post, on capers, mentioned the specialty book Anchovies, Olives and Capers by Georgeanne Brennan. Those three Mediterranean ingredients all have some common characteristics: intensity of flavor, easily recognized flavor, and saltiness from their...
by Brian | May 5, 2010 | Cookbook Reviews, Recipes
Yesterday I posted a recipe for White Anchovy Vinaigrette, and I promised today you’d have a wonderful way to use that flavorful dressing. Here that recipe is: potatoes, olives and capers tossed with the vinaigrette. Talk about sensory overload: here you have anchovy,...
by Brian | Mar 4, 2010 | Cookbook Reviews, Recipes
Mario Batali is a culinary legend, a bundle of energy who has had enormous impact on America’s culinary landscape. His capacity for activity seems boundless: television including Iron Chef, restaurants spanning the continent, personal appearances, cooking contests,...
