An unexpected turn of events led to my being involved in clearing out the late Craig Claiborne's house before it was to be demolished. Click to read the main story here. A good friend of Craig's was overseeing the clean-up, clear-out, and in thanks for spending a day helping her out, we were allowed to take these discarded items. This Italian stainless steel pasta pot … [Read more...]
MOZZARELLA BRIOCHE
This recipe for Mozzarella Brioche came via a somewhat circuitous route. With the recent publication of the Craig Claiborne bio The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance, I've been itching to tell the story of retrieving a set of massive antique Edwardian dining chairs for a friend when Craig's estate was being settled. Regular … [Read more...]
KITCHEN OF THE YEAR
This past week was our 5th Annual House Beautiful Kitchen of the Year on Rockefeller Plaza. It's been a busy week. Here's a look at the kitchen. The exotic flavors of kamagra oral jelly makes it more desirable to the users and thus increases the blood flow to penis allowing it to get erect and remain erect for canadian pharmacy for cialis … [Read more...]
ROASTED MARROW BONES WITH PARLSEY SALAD – SSD #14
Because of the ease of preparation, this recipe for Roasted Marrow Bones with Parsley Salad may deliver the biggest bang for the buck of any recipe on SpecD. Hence the SSD tag (Simply Spectacularly Delicious). Bring a platter to the table laden with thick, naked cow bones, centers all a' bubble with molten marrow and everyone's going to have a visceral … [Read more...]
JAMMIN’ IN THE GOOD HOUSEKEEPING RESEARCH INSTITUTE
A busy afternoon at the office. Up to my neck in the crushing deadlines of the high-stakes world of magazine publishing. The telephone rang. Stifling the urge to answer with the Dorothy Parker classic "What fresh hell is this?" I was more than delighted to hear the voice of my dear friend Sharon Franke, Director of Food Appliances in the Good … [Read more...]
TASMANIAN SEA TROUT MARLENE DIETRICH: SOUS VIDE RECIPE
"I like boiled fish...almost any fish tastes wonderful when properly boiled...the fish must never boil." So sayeth Marlene Dietrich in her book ABC, first published in 1961. Like the lady herself, her culinary advice is mysteriously elusive. And as good a jumping off point as any for the inscrutable world of sous vide cooking with this recipe for … [Read more...]
OUR TOP 10 BEST LIST FOR 2011
1. Best Meal: Our wedding party. After sharing our lives for 29 years, Steve Russell and I married in September. 125 guests (45 of whom were family, pictured) celebrated in Greenwich Village on a sunny Sunday afternoon overlooking downtown and the harbor. Highlights of our spectacular feast included four types of caviar, toasted ravioli, lobster rolls and a four foot long … [Read more...]
ESCARGOTS: TRADITION WITH A TWIST
Is it just me or do snails seem to be crawling their way back onto menus lately? Then again, since snagging these old-timey escargot crocks I have been on the lookout for the tasty crawlers. Discovered at East Hampton's Ladies' Village Improvement Society's thrift shop, these stoneware bake 'n' serve snail dishes were $1 a … [Read more...]
LAMB SAUTE WITH LEMON (SAUTE D’AGNEAU AU CITRON)
We have the estimable Mapie, Countess de Toulouse-Lautrec, to thank for this inspired tagine-style lamb stew recipe. And thanks go out again to our pals Liz and Al for this gorgeous tagine which they brought back from their honeymoon in Morocco many moons ago. The Countess, born Adélaïde Lévêque de Vilmorin in 1902, was … [Read more...]
PETITE PUMPKIN CRISP — WITH A DASH OF SALT
Forget the red carpet hype of movie openings -- Spectacularly Delicious was invited to host the world premiere of a fabulous new seasonal dessert recipe from Chef Jonathan Mathias. Jonathan is owner and chef of A Dash of Salt, the caterer of choice for the celebrities, socialites and philanthropic titans of industry in Greenwich, Connecticut (one of the … [Read more...]