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Pork Medallions with Prunes and Spicy Mustard Cream Sauce
Start to finish: 45 minutes Servings: 4 2 tablespoons olive oil 1 large pork tenderloin, about 1 ¼ – 1 ½-pounds, cut at an angle into ½-inch thick medallions Kosher salt 2 tablespoons minced shallots ½ cup dry white wine 1 ½ tablespoons chopped fresh rosemary ¼ – ½- teaspoon…
Blackened Fish
Makes 4 servings Hands-on prep time: 20 minutes Total preparation time: 58 minutes 1 1/2 pounds tilapia* (see Cook’s Notes below) 2 cups whole milk 3/4 cup all-purpose flour 3 tablespoons Creole Spice mix, recipe follows 1 teaspoon kosher salt 4 tp 6 tablespoons vegetable oil Lemon wedges, for garnish…
Here’s the Jean Anderson Chicken recipe I made on the Rachael Ray Show.
Here is my latest version of the Chicken recipe that I made on The Rachael Ray Show on September 15th. I originally learned how to make it from my friend and mentor, Jean Anderson (see photo below). When Rachael asked me to come on her show and make someone else’s…
On September 15th, I appeared on the Rachael Ray Show.
Hope you caught me on the Rachael Ray Show. Curtis Stone, Jacques Pépin and I each cooked a recipe from one of our own favorite chefs that we wish we had written. Find it here.
Raspberry Almond Rugalach
To get an idea about what rugelach means to a certain generation of Jewish Americans, there’s no better guide than Philip Roth. American Pastoral, his 1997 novel, begins with a reunion of the Weequahic (New Jersey) High School’s 1950 graduating class. At the end of the evening, everyone is given…
I stopped by Radio Cherry Bombe to chat with guest host V Spehar.
Had a great time chatting with guest host V Spehar on @cherrybombe’s Radio Cherry Bombe! I share how I got the job as Julia Child’s assistant and what it was like working with her. V and I talk about my favorite summer produce and just what to do with it. You…
I have always worked better with a bigger knife. Take a look at the knives I will use on Season 10 of my show.
This is not about my Napoleon complex. I really mean it. We little people work better with a bigger knife. Actually, mostly, big people chop more efficiently with a bigger knife too. Why? The heaviest part of any knife is where the blade meets the handle. This is where you…
Hope you’ll check out “The Science of Baked Alaska” written by a friend I worked with at “Gourmet.”
Jolene, a friend and food writer from my Gourmet days, just wrote a comprehensive science of Baked Alaska! It’s worth a read! You’ll find it in her Time Travel Kitchen here.
Mu Shu Vegetables with Pancakes
Makes 4 Servings Hands-On Time: 30 Minutes Total Preparation Time: 35 Minutes Ingredients 8 thin pancakes (see recipe below for Basic Crêpes) 4 medium scallions One 3-inch piece fresh ginger 3 garlic cloves 1/2 pound baby bok choy (2 or 3) or napa cabbage (about 1/3 head) 1 medium red…
I’m proud to have a recipe featured in the Jacques Pépin Foundation’s new Video Recipe Book.
The Jacques Pépin Foundation recently released Cook with Jacques & Friends: Volume 2 and I’m proud to have a recipe featured in the Video Recipe Book. For many chefs, Jacques is a mentor who is generous beyond compare. His foundation supports free culinary and life skills training to individuals in…