Luben’s perfect chicken

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”.

Miso glazed back cod with bok choy

Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.

Mushroom Stew

This mushroom stew is very much the vegetarian equivalent of beef bourguignon. Gather whatever medley of mushrooms you can find + a bottle of cheap red wine = delicious dinner. I served it over creamy polenta (found in the Squab glazed with port reduction with creamy polenta recipe)

Risotto with English Peas

As I promised in the original risotto post the possibilities are endless.  And English peas are one of my favorite ingredients – a great way to celebrate spring.

Caviar service

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.

Chicken with black truffle sauce

Winter is truffle season, and  this dish is a celebration of truffles. They can turn a mundane ingredient such as chicken into something special and festive.

White truffle gravy

Ok, this is definitely not your grandmother’s gravy. Hedonistic, decadent or 1% doesn’t even begin to describe this recipe… because you are not just shaving half an ounce of white truffles on top of something but you are using a whole pound of solid white truffles for the base of the gravy. Both the recipes…