| Nov 4, 2009
Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with...
| Jun 19, 2009
Zuppa di pesce Castagna
Total time: 1 hour, 20 minutes
Note: Adapted from chef Elias Cairo of Castagna. Fish stock or broth is available at most fish markets and cooking supply stores, and can be found at many well-stocked fish counters...
| Jul 8, 2009
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
| Aug 24, 2009
| 7:54 AM
Clam Bake on the Shores of La Jolla
1/3 cup kosher salt 1/4 cup cornmeal 2 pounds littleneck clams, scrubbed 2 pounds steamer clams, scrubbed 2 pounds black mussels, cleaned and debearded 1/4 cup grape seed oil 1 1/2 pounds new red potatoes 2 cups...
| Mar 4, 2009
Total time: 2 hours, 25 minutes
Note: You will need kitchen twine and an 8-quart soup pot for this recipe.
1 (2 1/2 -pound) beef rump roast, trimmed of all fat and silverskin
1 large celery root
1/2 pound carrots
1 bunch flat-...
| Jan 20, 2010
Eating fruits, veggies and seafood when they're in season is healthy for you and the planet.
When produce is ripe off the vine, it has more flavor and nutrition than when it is shipped across continents. Fruits and vegetables are more plentiful in...
| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Jan 6, 2010
To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the...
| Jan 13, 2010
Wild mushroom, spinach and ricotta pie
Total time: 1 hour, 35 minutes
Servings: 8 to 10; this makes 1 (9-inch) pie.
1 pound fresh spinach or 1 (9-ounce) package frozen spinach
2 tablespoons butter, divided
4 leeks, pale green and white parts...
| Jan 27, 2010
What's the most expensive dinner in America? An omakase meal of pristine, perfectly sliced sushi, the fish flown in from Tsukiji market in Tokyo and prepared for you personally by a Yoda-equivalent sushi master? Or maybe a 12-course tasting menu from a...