Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)

lamb tajine bison

What was I thinking, using Chinese dates? I needed apricots! There has to be some sour to the sweet. Any idiot knows that? So said Two Michelin Star chef Nenad Mlinarevic in our interview last week. Well, not in those exact words... The point is, don't use dates here. I forgot … [Read more...]

French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets

seared-rack-of-lamb-potato-puree-pickled-bets-honey-parsley-sauce

I was a rack of lamb virgin. Embarrassing, right? 28-years-old and I'd never seared an expensive piece of meat with the ribs sticking out like boney fingers. I bet that's not what you think when you order it in a restaurant — bony fingers — but I do. Which is mostly why I didn't … [Read more...]

How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs

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Make this when you have leftover parsley or white wine. You can do it the mild way (Italian) or the spicy way (Asian). The difference is chili flakes and soy or fish sauce. One note about sustainability: Ask your fishmonger where the fish comes from and how it was caught. If it … [Read more...]

Spiced Orange, Fig and Toasted Sunflower Pilaf

spiced-rice-orange-salad

I'm reviewing a new cookbook called The Smart Palate. It was created by the Rosalind and Morris Goodman Cancer Research Center at McGill University. It's three authors aim for easy-to-make recipes that are visually appealing and healthy. Healthy in their views means fairly low in … [Read more...]

Shrimp with Bananas, Almonds and Agua Diabla: Recreating ABC Cocina Restaurant at Home

shrimp with almonds bananas and agua diabla

ABC Cocina restaurant in NYC blew me away, from the Tequila in my lime- and basil-rimmed margarita to my patatas bravas infused with vinegar and salt and topped with an addictive sweet chili sauce to the tamarind-glazed fish. But everyone at our table agreed on the best dish: the … [Read more...]