For perfect wild king salmon that is juicy and tender, cook it slowly in a 225 degree oven. You’ll get perfect results every time. And if you want to gild the lily, wrap each fillet in a rasher or two of partially cooked bacon first.… Read More »
In today’s Seasonal Pantry, which you can read here, I talk about apricots, with recipes for Chicken Kababs with Onions, Bacon, Apricots & Spicy Apple Cider Vinaigrette and Summer Bread Salad with Apricots and Warm Bacon-Maple Vinaigrette. I’ll post the promised photograph showing how to weave bacon onto a skewer late this afternoon or early evening. In celebration of the fruit’s brief season, I’ve searched the archives for recipes using fresh apricots. Apricot Shrub A shrub is a refreshing fruit… Read More »
In today’s Seasonal Pantry, I sing the praises–and not for the first time–of traditional tacos. You can read that column, which includes recipes for Tacos al Carbon (meat) and Tacos Hongos (mushrooms), here. In the column, I promise to post links to other recipes for tacos and that call for tortillas from the Seasonal Pantry archives, so here they are. Do you make tacos at home? What is your favorite method and favorite filling? Please share in the comment section below. Snapper… Read More »
Leg of lamb is hugely popular for Easter. Here are several favorite recipes from the Seasonal Pantry archives, including the first recipe I ever published, Oven-Roasted Leg of Lamb with Sausage Stuffing & Mustard Glaze… Read More »
In the April 4, 2012 Seasonal Pantry, which you can read here, I offer two delicious recipes–Savory Bread Pudding with Leeks, Asparagus & Sausage and Spring Frittata with Mustard & Herbs–that are ideal for Easter brunch that work well if you must cook them at home and transport them to another location. In that column, I promised links to other good options for Easter, whether you’ll be hosting a festive meal yourself or heading out to join family and friends somewhere… Read More »
In today’s Seasonal Pantry, I explore the Mediterranean diet, which is enjoying a resurgence of popularity. You can read that article here. As promised in that column, here are links to some Mediterranean-inspired recipes from the Pantry’s archives. This post focuses on flavors of North Africa and the Middle East and is the second of several posts. There will be more soon. Chickpeas with Toasted Bread & Yogurt Harissa Homemade Hummus bi Tahini Chickpeas with Cilantro & Mint Making and… Read More »
San Francisco Chef Michael Mina is one of our culinary titans, with 17 restaurants in 8 states. (For details, visit his web site here.) He’s also a big 49ers fan and is currently in New Orleans for the game. Also, as many top chefs do, Mina uses ingredients that are not in season right now, specifically, basil stems and red and yellow bell peppers. I’ll leave it up to you to decide to use these ingredients or not. As you… Read More »
In this week’s Seasonal Pantry, which you can read here, I talk about some of the differences between upstairs food and downstairs food, as seen in the classic Masterpiece drama “Upstairs Downstairs” and the hugely popular “Downton Abbey,” which started its third season this last Sunday evening. Interestingly, Sunday’s plot turned–in part–on food. These days, the lines are blurred, though more so in the United States than in England, which was true back then, as well. We’ve always been a… Read More »
As I promised in today’s Seasonal Pantry, which you can read here, I’m posting links to some of my favorite recipes that call for wine. Because I use it so frequently, it is impossible to include all the recipes here. I’ve chosen those most suited to fall and winter and have also selected examples that defy the common wisdom of white wine with fish, chicken and vegetables and red wine with red meats. Cooking with White Wine: Firehouse Clams and… Read More »
In today’s Seasonal Pantry, which you can read here, I talk about Romanesco zucchini and promise to post a photo, so here you go. This zucchini can also take the place of pasta. Using a mandoline, you can slice it into long thin ribbons that resemble spaghetti or larger ribbons that look more like fettucini. The zucchini holds up when blanched or sauteed and is delicious with light sauces. At last Saturday’s Chosen Spot dinner, local wild King salmon… Read More »
