by Admin | Apr 30, 2021 | Side Dishes
The long-tailed red snapper is fabulous when consumed raw, but of course that means it has to be exceedingly fresh. Simply sliced, marinated in olive oil, drizzled with a little citrus juice, and perhaps strewn with some fresh lemon thyme leaves…it’s hard to beat a...
by Admin | Apr 29, 2021 | Appetizers
I like this recipe because it’s a riff on the classic pairing of blinis with caviar. The caviar conveys a sense of luxury, so it elevates any celebration—the same way a great bottle of Champagne would. SERVES 12 CRÈPES 1¼ cups milk 3 large eggs 2 tablespoons butter,...
by Admin | Apr 28, 2021 | Side Dishes
This dish was inspired by the Tsuji Cooking Academy in Osaka, Japan, where I have a long relationship as both student and teacher. The professors and I tested more than 800 recipes for the opening of one of my restaurants in New York…and this was one of our favorites....
by Admin | Apr 27, 2021 | Soups
MINESTRONE IS, LITERALLY, A “BIG SOUP,” a vegetable soup that also contains beans and pasta or rice. The flavor is deep and Mediterranean, and has savory layers of garlic and onion, tomatoes, and Parmesan, along with simmered beans in some soups, lentils in others. In...
by Admin | Apr 26, 2021 | Salads & Dressings
A great way to use up leftover egg whites, meringue is easy to make and is a lovely dessert served very simply with poached fruit and whipped cream. It’s also a wonderful topping for sweet tarts. A word of warning: you must make sure your utensils are very clean, as a...
