Recipes

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.   ...
Smoky Pumpkin Soup     This recipe is adapted from the “Silver Palate Good Times Cookbook.”     Serves six. 6 slices bacon, diced, cooked crisp, fat reserved 4 Tbsp. butter 6 cups peeled, cut up...
Barbara’s Apples and Asian Pears With Radiccho, Mint, and Buttermilk Dressing     This recipe is perfect as a starter or to accompany a roast chicken, duck, or pork.  It is adapted from Suzanne Goin’s “...