Herbed Sea Bass and Potatoes in Broth from Jean-Georges

Herbed Sea Bass and Potatoes in Broth from Jean-Georges

This recipe comes from Home Cooking with Jean-Georges and it is a prototype of the elegant food you will find in his book. While we do cook fish at home, most of us tend to prepare it simply: a pan-fry or barbecue, the fish plated on its own, some sauce or lemon on...
Coeur a la Crème with Mango Chutney for Dinner

Coeur a la Crème with Mango Chutney for Dinner

We had a perfect light summer dinner last night: corn on the cob, avocado and cherry tomato salad with vinaigrette and pumpernickel bread with mango chutney atop a spread of coeur a la crème. For the crème, I have to thank my doctor and Ina Garten. My...
Herbed Crushed Potatoes [well, really smashed]

Herbed Crushed Potatoes [well, really smashed]

Often we prepare our potatoes with swiftness. One [step] and done. Baked or fried or boiled. Salt, pepper, butter or mustard or sour cream. Quick and ready to eat. Consider a different, slower, more complex, but oh-so-good path. These potatoes are cooked twice: once...
Inventing Your Own Dips

Inventing Your Own Dips

  You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some...
Herb Sorbet to Add to Your Holiday Fare

Herb Sorbet to Add to Your Holiday Fare

Here’s a savory trick. You are having a holiday meal, a traditional one. Turkey, stuffing, gravy, mashed potatoes, and something cranberry. What can you do to make that meal different? You can’t take away the gravy or the stuffing, but you can add something...