Whole Roasted Red Snapper

A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue.  This fish can be prepared 1 day ahead and then refrigerated until ready to bake. I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean … Continue reading

Sautéed Wild Mushrooms with Herbs

This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions. In my effort to explore more local produce, … Continue reading

Glazed Pearl Onions

We have often cooked pearl onions as a part of a larger dish, such as using it to stuff a Whole Roasted Chicken or accent a fancy Seared Scallops with Tomato Confit and Asparagus Purée.  However, in this dish, the pearl onion takes center stage.  Pearl onions are sweeter than their common onion counterparts, which … Continue reading

Crisped Roasted Mini Potatoes

I was looking to make some side dishes to accompany Sirloin Steaks and of course I had to cook some potatoes.  I was contemplating making mashed potatoes, such as Thomas Keller’s Purée of Garlic Potatoes, but I was not in a dairy kind of mood.  I decided to try out another Keller potato recipe instead … Continue reading

Buttermilk Fried Chicken

“If there’s a better fried chicken out there, I haven’t tasted it.” — Thomas Keller, Ad Hoc at Home To be honest, I still have a torrid love affair with BonChon’s Soy Garlic Fried Chicken, but Thomas Keller has a point.  His buttermilk fried chicken is the most incredible, traditional American-style fried chicken I have ever tasted.  … Continue reading

Rack of Lamb with Caramelized Shallot and Thyme Crust

When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading

Chicken and Artichoke Fricassée with Mushrooms

After a weekend of bar food and stadium fare, I wanted to make something healthier and more homey. And I wanted leftovers for lunch. I started perusing recipes on epicurious, and stumbled upon this one, which originated from a 2007 issue of Bon Appétit and appealed to me.  The original recipe calls for morels, which … Continue reading

Zucchini Blossoms Stuffed with Tomatoes and Parmesan

I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit … Continue reading

Whole Roasted Chicken

Natalya and I are huge fans of buying whole rotisserie chickens from the grocery store, especially when we are feeling too lazy to cook.  Sometimes we will incorporate the rotisserie chicken as part of a full meal, but more often we end up just picking at it as a quick snack.  One day, we were … Continue reading