Vietnamese Summer Rolls with Crab
One of the classic Vietnamese dishes that gets some attention and play in the U.S. is summer rolls—a wonderful appetizer, kind of a salad rolled up in a rice paper…
Pasta Primavera
In the 1970s, the Italian-American restaurant dish that announced “we have moved beyond red-sauce Italian” was Pasta Primavera, a combination of pasta, cream and vegetables. It was when your local…
Languedoc-Roussillon…Here I Come!!!
Hoo-hah! Big news! I am getting into bed with Languedoc-Roussillon! I have long been fascinated by the wines, the red wines in particular, of this vast territory in south-central France…
Broccoli with Assorted Flavor
This is one of my all-time favorite appetizers from any cuisine. Watch it turn those who are “bored” by vegetables into ravenous eaters of green. It’s also a happy time…
Hong Kong Eats: Going to Pot!
Well, going to pots, actually. At table, dropping a dumpling into a Cantonese hot pot On my March trip to the great eating city of Hong Kong, one of the…
Classic Brooklyn-Italian Meat Sauce
This recipe from It’s All American Food: The Best Recipes for More than 400 New American Classics. Some sauces are slightly meaty tomato sauces; this sauce is a slightly tomato-ey…
SPECIAL REPORT: The Béarnaise Burger
Le Mac’ Aubrac Mountain, Frites au Couteau SPECIAL REPORT: GETAWAY DAY—TODAY—PARIS TO NEW YORK It has been a long, hard road trip—Turkey, France, Germany. But in a few months you…
The New World of Michelin One-Stars: Junoon in New York City
I remember eagerly clutching my red Michelin guide in France, way back in the early 1970s, expecting to find at the starred levels nothing but the best of French food.…
Amish Chicken Pot Pie
The name of this dish is a complete surprise–because when the Pennsylvania Dutch say “pot pie,” they’re not talking about a baked pie with golden pastry on top! They are…