Chilean sea bass recipe
I love finding unique ingredients to use in recipes, which is how I came across vincotto, a subtly sweet and heady vinegar made from cooked grape must of Negroamaro and Malvasia grapes. This elixir can be used as a condiment: drizzle it over meats, salad, vegetable, soups and even desserts, especially ice cream and fruit. […]
Chef Jacques Sorci of The Ritz-Carlton Battery Park
Dinner at The Ritz. Need I say more? Enjoy my Q & A with Executive Chef Jacques Sorci in Hauteliving.com
NYC Food Film Festival
Skip the faux-buttered popcorn and mass-produced candy. When I heard about the Food Film Festival I was immediately interested. I can watch a food-related film and eat food that appears in the movie, too? That means chocolates, oyster, ice cream and more. Sounds dreamy. The 4th annual NYC Food Film Festival is happening now (it […]
Chef Justin Bogle of Gilt
Gilt’s chef Justin Bogle has crafted a three-course prix fixe menu fit for those with the finest palates, from foie gras and frogs legs as appetizers to black cod and Elysian Fields Farm lamb as main courses. Choose a wine from the more than 2,000 offerings. Whether you want to celebrate a special occasion or […]
Rack of lamb with mustard and Herbes de Provence
What are you going to make your father, or father of your children, this Father’s Day? I plan on making this rack of lamb for my husband. (And of course I’ll be sending my father something, probably some wine from Winery Insider, which deserves its own write-up, something I’ll do soon). This version of rack […]