A recipe with oysters, lobster bisque, soft shell crabs and white truffles? No, not Diamond Jim Brady. Ready? Andy Warhol! How and when? In 1959 Andy partnered with decorator pal Suzy Frankfort for the Wild Raspberries cookbook. Only 34 copies were made; no publisher picked it up. Happily the Warhol Foundation re-issued copies in '97. Illustrations by the artist, recipes … [Read more...]
RECIPES FOR SALADS: TWO SUMMER STUNNERS
Followers of SD might be surprised to read this: sometimes simplicity itself can be spectacularly delicious. Here are two recipes for salads that can be launching pads for further innovation. It's not news that summer salads are a genre where imaginatively combined fresh ingredients with a little artful arrangement can impress and satisfy. While some … [Read more...]
Recipes for Salads: Roasted Asparagus with Egg
Although asparagus is available year-round, spring still stimulates the appetite for great recipes for salads and first courses. I've found that steaming and (shudder) boiling asparagus are the least flavorful methods. At the very least, sauté them in butter or olive oil, or better yet, toss with oil and roast in a hot oven or give them a good … [Read more...]
BLOOD ORANGE AND FENNEL SALAD
The original, true, unadulterated recipe for this salad is from my mom. The salad itself is not controversial, although the recipe does carry a little baggage. You see, a while back the recipe was submitted and printed by a highly respected, large circulation food magazine. The accompanying story gave Mary Pat her full due, complete with a description of how … [Read more...]
THE LOST VREELAND MEMOS
Legendary Harper's Bazaar editor Diana Vreeland is famous for her "Why Don't You..." suggestions -- surprising, oftentimes outlandish but ever the epitome of haute chic. Not limited to fashion, her sage ideas ranged from child rearing ("wash your children's hair in dead Champagne to keep its gold, as they do in France?), … [Read more...]
Warm Salmon Salad with Crispy Scales
The topping on this hot-fish-over-cool-salad is a thin crust of potato slices decoratively layered to evoke the scales of a fish. This recipe does utilize the holy trinity of the salmon...thick, flavorful fillets, the remarkably rich skin and the sparkling orange roe. BTW, salmon's unrivaled richness and versatility has earned it the nickname 'bacon of sea' in our … [Read more...]