| Sep 17, 2008
Encapsulated beet-juice spheres under verjuice ice and lemon thyme froth. TorchonTorchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamón ibérico consommé.
Ah, fall, the season of college football, PTA meetings...
| Sep 24, 2008
| 2:34 PM
On Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a "sweet New Year." The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet candied quinces instead, or even translucent shreds...
| Oct 8, 2008
Total time: 1 hour, 20 minutes plus marinating time
Servings: 4 to 6 Note: Adapted from "Creole" by Babette de Rozières. To make the ground rice, toast a single layer of rice in a heavy-bottom skillet over medium-high heat for 5 minutes until golden,...
| Oct 29, 2008
Total time: 35 minutes
Servings: 6 to 8
Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer...
| May 7, 2008
THE restaurant's name -- Michael's on Naples Ristorante --sounds dubious, like the kind of place you might see showing up on British chef Gordon Ramsay's hit television series "Kitchen Nightmares." In fact, Ramsay did take in hand an Italian restaurant...
| Jun 5, 2008
| 4:20 PM
The trunk of the fallen eucalyptus tree makes a perfect picnic table and a couple of rocks nearby will do nicely as chairs. It's a cool, shady spot, halfway down the canyon, and sycamore branches arc high above, dappling the sunlight. On one side of the...
| Jun 18, 2008
Zucchini flowers: Though female zucchini flowers with the little squash still attached are cute, the best ones for cooking are the boys, which have nothing but stem. The problem with the girls is that by the time the squash has cooked through,...
| Jul 16, 2008
WHEN friends I don't see nearly often enough invited me out to dinner a few weeks ago, of course I said yes, and then rearranged my schedule to work around the date. "Let's go to Vincenti, just for fun," they told me. "It's really good these days."...
| Jul 23, 2008
IT'S SATURDAY morning, and we're expecting eight at 5 o'clock for an early summer supper. Selfishly, I've chosen a menu that will serve us deliciously through next week. If the company eats well tonight, why shouldn't we in the days to come?
| Jul 23, 2008
Total time: 1 3/4 hours (includes 45 minutes baking time)
Servings: 12 to 16
Note: This recipe can be halved to feed a smaller crowd.
7 tablespoons olive oil, divided
3 tablespoons sherry vinegar
4 cloves garlic, chopped
1 large red onion, cut in...
| Jul 23, 2008
Zuni Café zucchini pickles
Total time: 20 minutes, plus marinating and pickling time
Servings: 3 cups
Note: Adapted from Judy Rodgers' "The Zuni Café Cookbook."
1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar...