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
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...
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,...
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.