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Learn Butchery from Erika Nakamura, July 23rd to 25th!
For culinary pros looking to sharpen their butchery skills, from July 23rd to 25th, the International Culinary Center’s Soho, NY, school will be hosting a 3-day Butchery Intensive with Erika Nakamura of Lindy & Grundy, the old-fashioned Los Angeles butcher shop which has been making waves with their sustainable, whole-animal approach.The course will…
Season Four of Sara’s Weeknight Meals Starts June 19!
Here is a list of broadcast schedules for Season Four of Sara’s Weeknight Meals in the top markets. Season Four of Sara’s Weeknight Meals premieres around the country on public television starting on June, 19, 2014 with twenty brand new episodes. Tired of making the same old 10 tired dishes? Well this…
Flammekueche or Tarte Flambée
For the article about my trip to France, I was asked, “How will you implement what you saw/ate in your work in the U.S.?” My answer, “ I want to . . . reproduce a very tasty Alsatian dish we were served on the boat, flammekueche or tarte flambée, sort of like…
Hope you'll try these recipes from my French cruise.
I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…
Hope you’ll try these recipes from my French cruise.
I just returned from a riverboat cruise down the Rhone in France on the A Rosa ship called “Stella” here is the view from my cabin window at dawn and here are the recipes for Mini Goat Cheese Souffles in Phyllo Cups with Micro Greens and Radish Salad and Spicy…
Fruit: Selecting and handling early summer fruit
Freshly picked apricots are the first “stone” fruit of summer. Shortly after they appear on the market, cherries, nectarines, peaches, and then plums arrive. Prompted by the warmth of the early summer sun each ripens in its own time. Fruits have different ripening agendas, some stop ripening when they are…
Rick’s Barbecue Sauce
My cousin-in-law, Rick Bzdafka, frequently cooks for the large crowd spending holidays at our family’s farm. A very talented cook and the soul of affability, Mr. Rick always whips up two separate batches of his barbecue sauce, mild and very spicy. (Note the variations.) Whatever your preference, you’ll find that…
Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
This sunny summer dish is perfect all year round. Don’t limit its appearance, it is so flavorful that you could serve it in the dead of winter and be happy. Here’s some weird food science. Alcohol in a recipe heightens the flavor of the other ingredients even if you don’t…
Rosemary-Scallion-Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up. But it…
Join me for a French River Cruise, May 24 to 31, 2014.
Plan ahead for your spring vacation in the French countryside. From May 24th to 31st, I will be teaching cooking classes on an A-ROSA Rhône/Saône river cruise. We will discover delicious French ingredients and recipes that use them as we cruise from Lyons to Arles and back with stops at Lyon, Mâcon,…