INGREDIENTS: 1 lb. large Romano beans, stems snapped 1 heaping tablespoon of soffrito (minced onion, carrot, celery- 2:1:1- sautéed until tender and golden. Make a lot of it and storein the freezer) – OR – 1/4 of a brown onion minced 1 large garlic clove, germed and minced 2 tablespoons fruity olive oil 1/2 tablespoon...Read More

INGREDIENTS: 2 cups tangerine or orange juice Juice of 3 limes 2 cups + 2 tablespoon soy sauce 2/3 cup + 4 tablespoon rice vinegar 3 tablespoons mirin (Japanese cooking wine) Handful of hana-katsuo (bonito fish flakes) 3 inch strip of konbu (kelp) METHOD: Mix together all ingredients and let stand 24 hours. Strain through...Read More

I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More

This dish comes together quickly if you have some soffrito on hand in the freezer. If your soffrito is frozen, get it out and defrost it while cutting the beans. INGREDIENTS: 10 – 12 ounces flat green beans such as Scarlet Runners or Romano 1/4 – 1/3 cup soffrito 1-2 cloves garlic, peeled and de-germed,...Read More

  INGREDIENTS: 4 cups minced onion 2-3 cups minced celery 2-3 cups minced carrot or fennel bulb (or a mixture of both) 2-3 cups olive oil METHOD: You can use a food processor to mince all the vegetables except the onion. (Onions will simply liquefy in a processor or blender. Chop the onions by hand...Read More

Think of how often a dish starts with a sauté of onions, carrots, and celery. In Italy, this combination is called soffritto. In France, it is cooked with butter and is called mirepoix, but for general purposes I like it cooked with light-flavored olive oil or even grapeseed oil, which is neutrally flavored, so I...Read More

This dish is inspired by the classic succotash, but I have changed it to suit my tastes. I use fresh snap beans instead of limas, and I cook it fast as a sauté instead of simmering it. I season with flavors of the American Southwest. This dish has lots of sweetness and bright flavors with...Read More

Here’s my version of a classic spicy dish made traditionally with Chinese Long Beans. If you can’t find yardlong beans, use regular green beans. Normally, the beans would be oil blanched (fried in oil), but I read about this oven method in Barbara Kafka’s book “Vegetable Love” and think it is great, especially since my...Read More

INGREDIENTS: 1 lb. sturgeon Salt and fresh ground black pepper Olive or grape seed oil Pinch of cinnamon and curry powder OR 1 teaspoon fresh thyme leaves, stemmed and chopped 1 recipe of Carrot Sauce (see recipe below) METHOD: (1) Cut the fish into even pieces. Depending on the shape of the piece you get, this will...Read More

INGREDIENTS: 1 – 1 1/2 lbs. lamb leg steak 1/2 medium yellow onion (sliced through the root) 1/4 – 1/2 cup pomegranate syrup* 4 oz. heavy whipping cream 20 – 40 mint leaves** Salt and fresh ground pepper to taste Olive oil METHOD: Cut all silverskin and fat from the lamb. Remove the bone if...Read More