Salad of parsley, persimmon and black olives Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and hit on the idea of using …
Read More
Ilan Hall's Top Chef Fideos I'm an avid fan of Top Chef. Our family has a standing date to watch it on TiVO every week. Of the cooking reality shows (Next Food Network Star, Hell's Kitchen and so on), it is the only …
Read More
Paella Cakes with Manchego and Candied Seville Orange Peel I made these paella cakes as the vegetarian entree for our big family Thanksgiving, and they were... fine. They didn't hold up so well to reheating, and I …
Read More
Chanterelle and Brie Bruschetta My last few forays with chanterelle mushrooms have combined them with other big flavors. For this appetizer, I wanted to highlight the delicious, earthy, sweet, complex fungii …
Read More
Grapefruit crudo, avocado, chervil and capers - this isn't tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the red grapefruit looked so much like tuna. Not that I eat tuna, but of …
Read More
Lauren Chattman has a mission for her book Dessert Express. She wants something sweet, and she wants it now. She knows that a little treat at the end of a meal makes it satisfying, memorable, special... or just gives …
Read More