Taleggio, a very rich and semi-soft cheese made from whole cow’s milk, has a distinct smell. When I saw this recipe in The New York Times, I knew it would be more fragrant with earthy mushrooms. It’s a great autumn recipe if you can afford some truffles or chantarelles in season. Otherwise, shiitake mushrooms will ...
A lamb steak is my fallback dinner when my appetite requires a big, sturdy meal but I’m too lazy to cook. A glass, or two, of red wine completes this dish. Ingredients: 2 lamb steaks salt, pepper, olive oil 1. Preheat oven to 350º. Rub with salt and pepper. Let them sit. 2. Using a ...
I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty ...
I like cold vegetable soups. They’re great in the summer as a starter. This is especially creamy because of the potatoes, but the sour cream makes it a little tangy. Ingredients: half a head of Boston lettuce, coarsely chopped 3 potatoes, peeled, diced 1 cucumber, peeled, diced 4 scallions, white part only, finely chopped 1/2 ...
Who says you can’t enjoy sports on TV? Serve this homemade guacamole with chips and salsa and you’ll be set. Ingredients: 2 ripe avocados, halved 2 medium red onions, finely chopped 1 bunch of cilantro, finely chopped white vinegar with chili lime juice salt 1. Carve out the avocado meat to a bowl in chunks. ...