Monthly Archives: July 2011
Roast Chickens on the Grill
Although I make this dish on the grill, I can’t really call it grilled chicken–it’s more of a high-heat roast chicken that happens to cook in a pan on the grill. It has a couple of advantages over traditonal grilled chicken pieces. It’s nearly foolproof–it … Continue reading
Mom’s Pizza
Whenever I have leftover vegetables in the house, my favorite way to recycle them is on a pizza. My mother’s method of making pizza is to start with a thick crust and cook in a low oven (around 325 degrees) for 45 minutes … Continue reading
Roasted Eggplant, Peppers and Tomato
Eggplants are in season and that’s the only time I’m really interested in them. It’s not out of principle–it’s more that I eat them so often during the summer, I’m basically tired of eating them by fall. This dish is … Continue reading
Golden Beet and Goat Cheese Salad
This may look like many other salads on this blog but it’s summer and it’s all local and just-picked. These exquisite golden beets elevate this salad to an other-worldly level of goodness. They’re so naturally sweet that it’s difficult to … Continue reading
Pasta with Lobster, Chilis and Mint
This dish is admittedly a splurge which I allow myself once or twice in the summertime. Although lobsters are available yearound, it only feels right to enjoy this dish outdoors in the summer. It’s an impressive and festive dish and, … Continue reading
Deconstructed Duck
I rarely order duck in restaurants because it’s usually tough and the skin is never crispy enough for me. Admittedly, I’ve tried many methods of cooking duck, but there is no easy way to get all the parts right. The method … Continue reading
Warm Red Cabbage and Bacon Salad
This salad is great with game birds or pork–it has that agrodolce quality that makes it well-suited to cut through fatty flavors. Simple to make and toss together at the last moment. Different, however, from my red cabbage and green apple … Continue reading
Salad with Crispy Cracklings
This is a salad that I always serve when there’s a duck in the house. I can never bring myself to discard all that skin that takes so long to cut finely and render slowly–but I’m always happy I did … Continue reading
Barbecued Spareribs
I am constantly experimenting with barbecue sauces, since I like that sweet-sour finish–what Italians would call “agrodolce” –on a variety of meats and poultry. I strived to formulate a barbecue sauce that was cleaner and tangier than most commercial sauces and … Continue reading
Red Cabbage and Green Apple Slaw
Since I had red cabbage leftover from making my “kale slaw” the other day, I’ve used it to make a variation with granny smith apples. This is as quick and simple to make as any salad. The cabbage gets sliced … Continue reading
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