by Brian | Oct 22, 2019 | Recipes
The Turkish Navy has a modest composition: 12 subs, 16 frigates, 10 corvettes, and 18 fast attack craft [think big PT boasts]. No battleships. No aircraft carriers. Still, in the Turkish culinary world, there are a lot of boats. A favorite street food is pide,...
by Brian | Jun 24, 2019 | Recipes
In the summer we often go for “light” meals. If you wait until the sun has set and the temperature has dropped a tad, then this dish is just fine bubbling from the oven. Tomatoes are baked with a filling of minced lamb and an assembly of summer veggies...
by Brian | Jun 14, 2019 | Recipes
Suzi was doing her semi-annual labor of love: fashioning a new menu for her cooking school, Cooking by the Book. It’s the only fully hands-on cooking school in New York City, so she has to find recipes that a team of twenty can prepare in about one hour in our...
by Brian | May 20, 2019 | Recipes
I love the new book Let’s Eat France, a tome filled with recipes, ideas, chef biographies, and details to make you believe, well start to believe, you might be a French chef. This idea appeared in a little sidebar. Take a leg of lamb — bone in....
by Brian | May 15, 2019 | Recipes
Let’s Eat France is a grand new tome filled with recipes, ideas, chef biographies, and details to make you believe, well start to believe, you might be a French chef. This idea appeared in a little sidebar. Take a leg of lamb — bone it....
