Visiting Markets in Winter
For the traveler, markets afford one of the few windows on real life open to strangers. Mimi Sheraton,…
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How to Cook Octopus
Bring well-salted water to a boil with aromatics and enough liquid to cover. For a Mediterranean preparation, flavor…
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Basic Preparation for Asian Eggplants
Take off some strips of peel (or not) and slice the eggplant about ½ to ¾ inch thick;…
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How to Make the Best Roast Chicken in the World, Really
Ask any chef, “What’s your favorite meal?” and you’ll hear “roast chicken” an impressive percentage of the time….
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New Crop Rice
When my husband and I owned J&L Catering there was always a core group of Vietnamese employees in…
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Anatomy of a Dish: 2 Winter Beef Soups
It is with beef that the excellent pot-au-feu is made, a very French dish which, in spite of…
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Dolmades
Dolmades (Stuffed Grape Leaves) Traveling was my introduction to mezedes, the astonishing number of appetizers served on small…
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Dich’s Cha Gio
Fried Vietnamese Spring Rolls with Dipping Sauce Dich Ho was a powerhouse at J&L, the catering company my…
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Wrap and Roll
My mother and her only sister married my father and his closest brother. Our two families lived a…
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