I splurged and bought a nice bottle of truffled wine vinegar while I was in Montreal. You can still make this salad with red wine vinegar and you can also substitute the arugula with spinach.
I adapted this recipe from an issue of Saveur Magazine. The flank is the underside of a cow’s belly. It’s a bit more chewy than the sirloin right above it, but it has a great beefy flavor for a cheap cut of beef. Marinating it for a couple of hours or even overnight makes it ...
I was walking in the Washington Heights area one Saturday afternoon when I saw cactus pads, or nopales in Spanish, on display in one of the grocery stores. I immediately remembered our trip to Mexico where we had numerous unforgettable meals. In the town of Pochutla in Oaxaca, we ate several times at Lichita Restaurant ...
I adapted this from a Nigella Lawson recipe from The New York Times. In New York City, you can get green tea noodles from Sunrise Mart for less than $5 for two bunches. You can use soba noodles as a substitute, you just won’t have that interesting green color. If you don’t have an Asian ...
Sicilian granita is a semi-frozen dessert of sugar and water. You can substitute the celery from this recipe with almost anything that’s in season. I first tasted a homemade version of granita in Vermont when one of the boy’s professor served us a small snack flavored with raspberries he grew in his yard. He mentioned ...