Recipes

Golden Colcannon Pie     This is a generic recipe for colcannon. I am going to try making it with kale this year, and perhaps substitute olive oil for some of the butter. However, if you want to try the best butter in the world,...
Virtuous Remoulade     Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of...
These first two recipes are adapted from one of my favorite vegetable cookbooks, Roger Verge’s “Vegetables in the French Style.” Carrots with Chive Cream Sauce     Serves four to six. 8 to 10 medium carrots...
Nancy’s Ribollita     Here is Nancy Greenwald’s recipe for ribollita. Feel free to fool around with it. The amounts of fresh herbs could be too much for some; I find the ratio perfect. It fills the house with a...
Bischof     This recipe is adapted from an old issue of Food and Wine magazine. It will make enough to flavor 10 bottles of Champagne or white wine. 6 large oranges 21/2 cups sugar 31/2 cups fresh orange juice 4 cloves pinch...
Bay Scallops With Chive Oil and Pineapple     This recipe was inspired by David Chang of Momofuku and many other restaurants. In his Momofuku cookbook he dedicates two pages to his attempt to create an amuse-bouche (savory little...
Chicken Roasted With Sour Cream, Lemon Juice, And Mango Chutney     This recipe is adapted from The New York Times. It is very easy and very Waspy!         Serves two. 2 whole boneless, skinless...
Tomato, Zucchini, Potato Gratin     There are so many variations of this recipe, some with garlic, some with cheese, some with eggplant. It is called tian or gratin. Simple and easy to prepare, you can make it with mediocre,...
Pigeon Pastilla     Although you can find squab (pigeon) in some markets, you could also substitute chicken thighs. For this recipe, I would recommend substituting six to eight chicken thighs for the three squabs.   ...