I served this with grilled pork chops and roasted parsnips as I thought it would prove a good counterpoint to both. I was right but I...

These are not your grandpa's mushy peas which, quite frankly, were not the most vibrant of greens since they were usually overcooked. I...

I have Monsieur Ducasse's recipe for this classic French sauce of - basically - green peppercorns, Cognac and cream, which involves a...

When L. attended the French Lycée in Tokyo, mutton was a mandatory dish at lunch about once a month. This has left him with an indelible...

Branzino is an innocuous enough fish; it is firm-fleshed but delicate so you need to give it additional flavors with which to work. It is...

I lovingly put together the myriad of spices needed for this, added vinegar and wine and onions and garlic, boiled it all up and added my...

Because I grew up in Japan and because L. and I both like it, I always have eel in my freezer. It defrosts and reheats really quickly for...

I have made this in the past with a homemade mayonnaise, loosened with a little extra mustard and lemon juice but, what with today's...

My mother had a recipe that she used to make all the time when I was in high school, given to her by a former colleague, for a spicy...

I apparently felt the need to channel '80s food presentation while plating my salad. Not sure what was going on there...In my defense, it...

This is a lovely dressing for spring/summer salads. I served it with butter lettuce and avocado salad - pretty light greens, a nice...

This is not your momma's rhubarb. This particular condiment is tart and still firm, which is not how rhubarb is usually served. This was...

This is about to become a summer staple. I can see all kinds of uses for it already - on fish, on pork, on grilled chicken, in pasta and...

Perfect with Vegetable Pakora (as shown above) or with fish or steamed vegetables. I have also used this, mixed with mayonnaise, to...

A French classic, I ate this a lot when I lived in France. My mother remembers it vividly from her visits to France as well. So why is...

Sometimes you need a little chicken broth or jus to help you add flavor to a dish. I tend to do this with grain dishes as they really are...

A quick yet curiously elegant sauce for fish (and leafy greens) and also a good time to use some of the glass jar of green peppercorns in...

Typical chermoula sauce has a base of cilantro to which is added garlic and preserved lemon and cumin and saffron, to name but a few...

I always hate throwing anything food related away, and I have been reading a great deal about aquafaba recently, so this recipe seemed...

Flavored simple syrups are a really useful tool to have on hand and incredibly easy to make. They are really versatile and I find myself...

This is a handy sauce because it can be made very easily and in a few minutes and tastes very complex. Its only problem is that, because...

I called this a pesto but, because I unintentionally emulsified the oil while making it, this is actually more like a carrot top...

A classic fish fumet is a pain in the neck to make but an incredibly useful item to have on hand when cooking. I appreciate the concept...

You probably only clicked on this because you thought "what the hell is that?" when the photo popped up on your screen. This is a...