CLARK MITCHELL PHOTO | Moroccan Carrot Salad spices up a cold day in early spring
I’ll never forget the gastronomic jolt I experienced when I first tried Moroccan food. I was 17-years-old and spending a semester at the American School of Tangier. On the very first day, a classmate and I wandered off campus and had lunch at a tiny café full of men smoking hookahs and drinking hot mint tea. I remember having couscous and being completely surprised by the complex flavors of mint, cumin and other spices that to this day I can’t identify. (more…)
CLARK MITCHELL PHOTO Creamed chicken is the perfect comfort food and makes use of leftovers, too.
Much of my cooking involves using up every scrap of food that comes into the kitchen.
And what isn’t repurposed into something edible gets composted. I hate wasting anything. That’s why creamed chicken shows up regularly on the dinner table at our house. (more…)
CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’
This month marks the ninth anniversary of City Forager, the small catering company I started while attending culinary school in Manhattan. From the beginning, I’ve kept a journal containing menus, noteworthy wines, memorable cheeses and menus for each season. The most important section of my journal, however, has turned out to be a list of recipes that always make a huge impression on clients despite their ease of preparation. In fact, many of the recipes I’ve featured in Island Bites are from this list. Sure, a three-tiered amaretto cake with lemon merengue frosting and tropical flowers gets a big gasp. But so do eggs and bacon en cocotte, which require only a few basic supermarket ingredients. (more…)
CLARK MITCHELL PHOTO | Chicken paprikash.
With the reality of winter firmly setting in, my focus in the kitchen turns squarely to stewing and braising. Without the right seasoning, I find that many of these slow-cooked preparations can end up a bit on the bland side. Even a perfectly made beef stew can often leave the taste buds wanting just a bit more action.
I found my answer to this conundrum some years ago when I was invited to my friends’ parents house for dinner. His father was Hungarian, and that night we had paprikás csirke, or chicken paprikash. All I could say was wow. It’s since become my absolute favorite thing to cook in the winter. (more…)
DAVID LAPHAM PHOTO | Candied citrus peels.
For me, there’s something deeply satisfying about giving people homemade presents during the holiday season. Take canned tomatoes for example. Although I spend almost an entire weekend preparing them every September, they’re now readily available as presents for everyone from the mailman to my mother. Homemade gifts like this have a little extra spiritual heft, more than, say, a new toaster oven or set of steak knives. (more…)