Duck breast with lavender and honey

This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…

Thanksgiving feast

Thanksgiving is my favorite American holiday – I fell in love with it when my college friend James MacLachlan took me to my first Thanksgiving celebration at his family’s home in Mechanicsburg, PA in 1991. My idea of time well spent is cooking all day, and Thanksgiving is a good excuse to cook for 2…

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). Đ•ver since, when we make roast chicken at home, it is referred to as “Luben’s perfect chicken”.

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.

Thanksgiving turkey

Thanksgiving is my favorite American holiday – I fell in love with it ever since the first time I celebrated it in Mechanicsburg, PA in 1991. When it comes to the Thanksgiving dinner, I am a traditionalist, so the turkey I make is, well, very, very traditional.

Coq au vin

Slowly braised stews are my favorite kind of dish, and fall / winter is the season for them. Coq au vin is a French bistro classic – it is both be homey and comforting, and sophisticated. Stews are best a day old. If serving at a dinner party – you can cook it the day…

Squab glazed with port reduction with creamy polenta

Squab is one of my favorite meats – it is dark and a little bit gamey, and because these birds are so small – it cooks quickly. Like other game, squab goes well with sweet sauces – and in this case I made my favorite port reduction that has been already featured in previous posts:…