Author Archives: fjbnyc
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
Corn Salad
This time of year, I love to serve side dishes that can be made ahead and served at room temperature. Although the corn I’m using is from Florida, it’s beautifully sweet and it will stand in nicely until we have … Continue reading
Grilled Tuna with Black Olive Salsa
My fish market offers sushi grade tuna and today it was ruby red and irrestistible. All I wanted to do was sear it on the outside and keep it rare on the inside. The rare tuna is pretty much a … Continue reading
Israeli Couscous with Zucchini
This dish is as simple as any pasta dish gets. The Israeli couscous are a larger, fatter version of regular couscous. They cook like any other grain–in water or broth (bouillon, in my version). The vegetables are sauteed in a … Continue reading
Italian-Ate Burgers
This burger is one that was inspired by my mother’s bracciole. Bracciole are little rolls of thinly pounded meat around some sort of stuffing–I’ll make them for you sometime. My mothers’ consisted of beef, wrapped around a filling of minced bacon, … Continue reading
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