Click here for a PDF of this recipe without photos.
This recipe is from Charles Phan’s new cookbook which appeared on many “best of 2012” lists. It’s also the signature dish at his restaurant Slanted Door in San Francisco where I had one of my favorite dinners ever.
Click here for a PDF of this recipe without photos.
This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe. If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better. In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.
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There is nothing I’ve cooked from Anthony Bourdain’s Les Halles Cookbook that I didn’t love, but this dish is my clear favorite.
My Grandma is in the process of moving into a senior living facility and recently gave me a number of her old cookbooks. This weekend, I made dinner using a couple of them. The menu included:
From The Art of Italian Cooking (written by Maria Lo Pinto; published in 1948):
From The Romagnolis’ Table (published in 1975 and based on a PBS cooking show of the same name that ran from 1973 – 1975)
My good friends Tim and Virginia recently took me to dinner at Kabul Afghan Cuisine in San Carlos, CA. In addition to outstanding lamb, this dish is one of the must-have items on the menu. In the process of trying to figure out how to make it, I found several websites that describe it as “Americas favorite Afghan dish.”
Click here for a PDF of this recipe without photos.
Continue reading ‘Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)’
Click here for a PDF of this recipe without photos.
I had the opportunity to celebrate Mothers’ Day with six wonderful mothers: my wife Alison, my mom Toni, my grandma Joanne, my mother-in-law Jean, my sister-in-law Gemma, and my sister-in-law Courtney. On the menu, among other things, was this beef tenderloin dish, the recipe for which I got from my colleague Richard Lucey (who you may remember from such blog posts as Braised Beef Cheeks).
Continue reading ‘Roast Beef Tenderloin with Roast Tomatoes, Garlic, and Arugula’
Julio's Delicatessen 