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Week 49: Stuffed Poached Chicken, Gascony-style
They eat richly in the parts of southwest France that were once Gascony. I don’t recall that Dumas’s three musketeers had much time between swordplay and political intrigue to savor the regional...
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Salad of Cornish Game Hen with Shiitake Vinaigrette and Dried Cranberries
I bet you can tell from the title that this post will be about a restaurant’s recipe. What home cook looks at a Cornish game hen and decides to turn it into a salad? If you think that’s recondite,...
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A Spanish Feast
Tom and I and our friend Hope recently held one of our periodic cookathons – a full afternoon in the kitchen, composing dishes from some particular cuisine followed by an evening of eating them....
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Even Tuscans Fry Chicken
I could happily dine on chicken three times a week. In fact, if I had to choose one animal protein to eat for the rest of my life it’d be chicken. Tom is decidedly not of that persuasion, so I have to...
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“Mouse Stew”; Pasta with Potatoes
No, don’t gag, and don’t click away. Today’s main dish isn’t really made with mice. I wouldn’t call it a stew, either: It’s a delicious oven-braise of rabbit with six kinds of herbs. The recipe is...
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Guinea Hen Jean Cocteau
Christmas dinner needs an important dish for a centerpiece. This year Tom and I started cookbook research and planning for the meal weeks in advance. We finally chose an elaborate recipe that we’d...
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Slow-roasted Duck Legs
Even Julia nods. Or maybe it was me. This week’s dish, while not bad, fell well short of my expectations. The actual name of the recipe is Crisp Parcels of Duck. I didn’t feel I could, in conscience,...
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Truffle Omelette, Scottish Grouse
We needed a festive dinner this week, to celebrate our 43rd wedding anniversary. Tom decided we deserved a wine that predated our marriage. He chose a 50-year-old, one of the most venerable bottles in...
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Traditional Paella Valenciana
A magazine on Spanish gastronomy put me on track to create a wonderful version of a very old dish this week – paella valenciana tradicional. I’d eaten paellas before, even cooked a few, but always the...
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Chicken Baked with Wine, Mustard and Cheese Sauce
I desperately needed a chicken fix. Couldn’t remember the last time I’d had one. Yes, I knew Thankgiving’s giant gallinaceous feast would soon be upon us, so I wanted a dish that would be very...
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Casserole-Roasted Duckling
Here’s a great discovery: a way to roast a Long Island Pekin duck that requires little upfront preparation, that cooks without basting, that effortlessly dissolves much of the duck’s subcutaneous fat,...
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Chicken with Morels
Poor as prospects are for this summer’s vegetables, owing to the extremes of weather we’ve had all across the country, one thing seems to be having a banner season: morels. These wonderful wild...
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Campanian Chicken alla Cacciatora
There are a million recipes for “chicken cacciatore.” Slight differences between and within those from every region in Italy, as well as from the Italian-American tradition, mean you never have to make...
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Yucatan Chicken in Escabeche
I’ll be away on vacation in the Yucatan when this post is published. I made this chicken recipe before I left because it’s supposed to be one of the most popular specialties of that region of Mexico,...
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Vacation Meals in Mexico
I’m just back from my birding trip in the Yucatan and haven’t started serious cooking yet. So this week I’ll write about some of the good things I ate there. . One dish I was particularly looking for...
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Golden Braised Guinea Hen
A dish that I make often from Tom’s and my book The Seasons of the Italian Kitchen is Pollo in potacchio. No surprise there for anyone who knows how I love chicken! Here’s how we began the recipe...
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Duck with Pears
Is there any fruit that doesn’t go well with duck? I’ve braised ducks with peaches, oranges, cherries, and mangoes; served homemade applesauce, Italian mustard fruits, and plain cranberry sauce...
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Tarragon Time
Since I was cooking only for myself this past week (Tom was in Italy on a wine trip), I indulged myself in an extravaganza of dishes using tarragon, an herb that I like a lot and he mostly doesn’t. I...
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Two Dishes by Adelina for Montalbano
Every time I read a new Inspector Montalbano mystery from Andrea Camilleri or look at a DVD in the excellent Italian television series, one of its pleasures is discovering, along with Montalbano,...
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Rogan Josh and Bhara Paneer Baigan
I love the names of dishes from India. Unlike the prosaic English versions of the two in my title – Lamb in Fragrant Garlic Cream Sauce and Baked Eggplant Stuffed with Cheese and Herbs – the exotic...
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