James Beard’s Poulet aux Quarante Morceaux de l’Ail (1976)
Because of the kindness of friends, I own both Benson & Hedges 100s presents Drink Recipes from 100 of the World’s Greatest Bars (1979)--Thank you, DIllon! and Benson & Hedges presents...
View Article198. Chicken Fricassee and Dumplings
I don’t know if the retrospective inspired me, but I am newly committed to tackling the blog backlog. There are currently ten dishes in the queue–some were cooked last week, others apparently more than...
View Article173. New-World Veal Scaloppine (ft. Italian Grilled Artichokes)
Before I start with No. 173, I just want to say that I have no idea what “new-world” veal is. I did some internetting and the only thing I discovered is a chain of butcher shops in New Zealand called...
View Article179. Chicken Marengo
Before I get to 179. Chicken Marengo, I need to tell you about my new daily routine. It’s a life-changer. It’s called: I’ll Tell You How I’m Sleeping–Not Well Bitch! This is how it works: Phase I Fall...
View Article135. Coq au Vin
It’s National Red Wine Day! And what says Red Wine more than Coq a Vin? Not much. So that’s what I have for you today. Even though the DiS1972 recipe doesn’t call for Burgundy specifically, I did a...
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