It’s not as chilly in the Northeast today, but it still cools off by evening, especially since it’s getting darker earlier and earlier. And that means it’s great weather for cooking all the fall dishes you’ve missed! Since I got a new Le Creuset round braiser as a wedding gift, coq au vin seemed like the…
Since getting back from Maui, I’ve had some catching up to do – with old friends and new restaurants. After Batard, next on the list was Upland. The darling of the critics, I was doubtful it would be worthy of all the praise. But to check it out, first I’d need to get a reservation…
On this Veteran’s Day, take a moment to remember what our servicemen and women fought and still fight for: freedom. The freedom to think for ourselves, the freedom to speak, the freedom to have opposing viewpoints, and the freedom to be informed when we make our decisions. It’s because of these freedoms that we have…
The farmers’ markets are filled with the first signs of spring. Pungent ramps, tightly curled fiddlehead ferns and plump morel mushrooms should now be available. Having eagerly awaited something fresh besides kale all winter, these ingredients are greedily scooped up by all the greenmarket shoppers I know. Unfortunately, the prices reflect the short-growing season and…
Preparing less common cuts of meat can be intimidating. These little known treasures typically require longer cooking times and benefit from braising. They also tend to be inexpensive. Consider veal breast. At about $2.99/lb, it’s much cheaper than cutlets or chops. Easy to make and elegant, this recipe should please everyone (unless they have an…
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