[Photographs: Chichi Wang] Taking a hiatus from my usual spoilsport-y self, I caved into the pressure of Halloween and served a menu built around orange foodstuffs. To start, a persimmon and daikon salad. To end, a kabocha cheesecake. The...
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Previously Drunken Angel Hair with Leeks and Cream » All French in a Flash recipes » I hate the summer: the heat, the ennui. Labor Day is the weekend I look forward to for months—when I start imagining the...
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Photo from davehoban147 on Flickr Roasting a perfect chicken, making a vinaigrette, simmering a flavorful stock—these are basics that most good home cooks have down pat. You don't need an Escoffier-level knowledge of sauces, or the ability to tourné...
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Read more about Eating in with Delmonico's: Lobster Newburg on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City. - serves 4 - Adapted from Dining at Delmonico’s by Judith Choate...
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In the 1940s and 50s, many Chinese restaurants in America served a dish known as Lobster Cantonese. Composed of a deep-fried lobster drowning in goopy sauce, it was hardly authentic. In the 1980s, Michel Tong reintroduced Lobster Cantonese at his...
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Light, chilled summer soups such as gazpacho and vichyssoise are all well and good, but every once in a while--even when temperatures are soaring--crave a soup that serves as a hearty, soul-satisfying meal. Today's Cook the Book recipe, excerpted from...
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