Some years ago my dear friend Luben was visiting from NYC, and he offered to cook “the perfect chicken” that he had mastered from the NY Times (I think). Еver since, when we make roast chicken at home, it is referred to as “Luben’s perfect chicken”.
We fell in love with caviar in the now defunct San Francisco restaurant Jardiniere. It had the best caviar service, and what we do at home is very much an imitation / homage to Jardiniere. Btw, the best caviar service in town is currently at Spruce.
Agnolotti dal plin (agnolotti with a pinch) are wonderful filled pasta. The “pinch” forms these pockets at both ends of the pasta that catch the sauce very nicely. As most filled pastas, agnolotti are very versatile because you can use almost anything as filling – cheese, ground meat, vegetables, chopped seafood. It is also a…
This is a great recipe both for a casual weekday dinner and for a dinner party. The green herbs sauce adds wonderful chimichurri-like acidity and spice, and it is great pairing for any kind of oily fish or meat.
Burrata is one of these things that most people love, so you can’t go wrong with it for a dinner party.
This has quickly become one of my favorite dishes – quick and easy to make, yet sophisticated. Whenever I need to host and don’t have a lot of time – this has become one of my go-to recipes.