| 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...
| Jan 29, 2010
| 2:17 PM
Total time: 3 1/2 hours
5- to 5 1/2-pound boneless pork shoulder butt, tied
4 cloves garlic, cut into slivers
Salt to taste
Cracked black pepper to taste
6 tablespoons olive oil, divided
3 leeks, tops removed, cut in half and...
| Apr 1, 2009
| 10:38 AM
Salmon and Goat Cheese Timbale With Champagne Sauce
Salmon and Goat Cheese Timbale:
1 tablespoon extra-virgin olive oil plus 1 teaspoon olive oil, for drizzling
2 leeks, trimmed and sliced thinly crosswise
1 (4-ounce) petite buche goat...
| Feb 8, 2006
You think you know vegetable soup? Shakespeare's Cleopatra with her "infinite variety" had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy. Vegetable soup can be a meal in itself or an...
| Mar 24, 2004
The crowd in the dining room at the new, revised Patina ebbs and flows like the tide. By 6 or 6:30 the dining room is full to bursting. It quiets down after 8, and improbably, toward 10, swells with bons vivants ready and eager to eat at what would be a...
| Jan 19, 2005
Tomorrow night is the beginning of Eid al-Adha, the Muslim holiday corresponding to the final day of the Mecca pilgrimage. Non-Muslims are probably more familiar with Eid al-Fitr, which ends the Ramadan fast, but Eid al-Adha -- the Feast of the...
| Feb 11, 2004
Over lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve beef, you can't serve pasta," she said. "Rabbit is...
| Feb 16, 2005
The custard is deep and luxurious, ivory colored and liberally studded with bits of filling -- pale leeks, tawny mushrooms or bright green spinach. Maybe a curling ribbon of ham. The top is a mottled mixture of gold and brown. The crust is crisp and a...
| Nov 4, 2001
The to-do list goes something like this: Scale way back on all earthly possessions, ridding yourself of books, pots and pans. Move to a much smaller place 3,000 miles away. And slap your name on a restaurant. It's a pretty ambitious schedule if, say, you'...