This recipe came from Jonathan Reynolds of The New York Times Sunday magazine. If you don’t have veal stock, chicken stock will do. .flickr-photo { border: solid 1px #CCCCCC; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 0.9em; margin-top: 0px; } Ingredients: 4 pieces 1 1/4-inch thick center-cut pork [...]

Growing up in Manila, I grew up eating fish one way: fried. I liked making this dish a lot because it gave my parents a new way to eat cod. .flickr-photo { border: solid 1px #CCCCCC; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 0.9em; margin-top: 0px; } Ingredients: [...]

I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t [...]