| Jul 6, 2012
| 9:42 AM
It is toward midnight at the Pikey, the lights are fairly low and the Kinks are playing so loudly that you swear you can hear Ray Davies scratching his ears. You are seated beneath one of Ben Watts' photographs of aging Teddy Boys — tattooed...
| Jul 7, 2012
Total time: 40 minutes
Note: Adapted from Alain Passard's "The Art of Cooking With Vegetables"
1/4 cup salted butter
Leaves from 4 sprigs fresh sage
3 cloves of garlic, lightly smashed and peeled
2 pounds fingerling potatoes
| Jul 14, 2012
Total time: 1 hour, 10 minutes, plus chilling time for the soup
Servings: This makes a scant 2 quarts soup
Note: This recipe calls for the use of a chinois, a very fine strainer; chinois are available at cooking and restaurant supply stores, as...
| Nov 2, 2012
| 10:01 AM
When the Stokes Purple sweet potato shows up in markets next week, it's hard to say what will be more intriguing: its look, with dramatically deep purple skin and flesh, its flavor or the mystery of its origins.
It was discovered in the United States...
| Mar 23, 2013
Total time: 1 hour, 20 minutes, plus cooling time
Servings: 16 bars
Note: You can substitute ½ cup chocolate chips for the chocolate chunks. If making the bars ahead, store them in an airtight container at room temperature.
1/4 cup finely...
| Mar 2, 2013
Total time: 50 minutes
Servings: 4 to 6
1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips
1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in...
| Oct 20, 2012
Curried lamb hand pies
Total time: 1 hour, 40 minutes, plus chilling time for the filling and pies
Note: The lamb can be replaced with lean ground beef if preferred.
4 tablespoons oil, divided
1 onion, cut into ¼-inch dice
| Mar 2, 2013
I was giving one of my periodic talks at local libraries the other day, and someone asked if I knew a good way to prepare artichokes. It stopped me cold. "A" good way? Only one? Which one? Do you want artichokes by themselves? Do you want artichokes as an...
| Apr 21, 2012
"Grammel schmalz," says our waiter, setting down a small bowl of pristine whipped white pork fat sprinkled with bits of pork crackling. I lift up the napkin wrapped around the bread and pull out a glossy brown braided pretzel. Breaking off a piece, I...
| Aug 18, 2012
Dear SOS: Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku? Thanks for taking requests!
Dear Wenise: These cookies are...
| Jan 19, 2013
While testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine Cimarusti's kitchen in Lindenhurst, Long Island. A white-and-...