NOTES FROM THE AUTHOR Fish is such a delicate protein that it readily burns on the grill. You want grates that are clean, greased, and hot. Allow the fish to cook for the most of the time before attempting to flip it, and then just allow it a minute on …
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NOTES FROM THE AUTHOR Years ago, when I was assisting my brother Kevin with his transfer from New York to Los Angeles, he took me to a Santa Monica restaurant where we ate sushi with warm seasoned rice. I thought it was wonderful to take something familiar, like sushi, and …
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NOTES FROM THE AUTHOR One of my favorite ways to eat this hearty winter green is to roast it. The edges crisp up well, providing a great contrast to the melt-in-your-mouth sweet potatoes. This dish has a terrific blend of sweet and spicy flavors and has rapidly become one of …
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NOTES FROM THE AUTHOR Begin an exquisite meal with a plate of cherry tomatoes, cucumber slices, different olives, and those toasts as hors d’oeuvres, or serve them as a first dish with a Greek style salad. Pour a California Chardonnay and your party will be off to a great start. …
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NOTES FROM THE AUTHOR This simple potato salad pairs well with either smoked or salt-cured salmon (gravlax). —the domestic WHO: La domestique is a chef, writer, and photographer from Cavan, Ireland. WHAT: Dressed-up potato salad. HOW TO: Boil potatoes, then combine with herbs, lemon juice, olive oil, and cured salmon …
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