DAVID LAPHAM PHOTO | Tomato and zucchini — a taste of Provence on the East End.
It’s hard not to accept credit for your cooking in the dog days of summer — even if you don’t deserve it. Summer fruits and vegetables are approaching peak ripeness right about now and require little or no preparation in the kitchen. (more…)
DAVID LAPHAM PHOTO | Granitas are a great way to cool down on a hot summer day.
You can take a lot of shortcuts when making granitas. These Sicilian shaved ice desserts require only a few ingredients and are the perfect light summer dessert. (more…)
DAVID LAPHAM PHOTO | Sicilian pan pizza
Of all the things I tell people I’ve cooked, nothing evokes more of a reaction than pizza. Not soufflés. Not the temperamental hollandaise. Not even a delicate consommé of shellfish. Nope. It’s pizza. It’s become apparent to me that the thought of making pizza from scratch terrifies most home cooks. So I thought it would be a good time to set the record straight. (more…)
DAVID LAPHAM PHOTO | Oven-baked and rolled fluke.
I could basically live on flatfish. Whether baked, broiled, sautéed or just served raw, the many varieties of flatfish are versatile in the kitchen. They all have a mild, slightly sweet flavor to some degree and offer a delicious pescatarian option for those (including me) who don’t necessarily hanker for the “fishier” tastes of bluefish, mackerel or sardines. (more…)
DAVID LAPHAM PHOTO | Steak salad with tangy carrot-ginger dressing.
When I was a kid, my family had a tradition of going to Benihana (yes, the Japanese steakhouse chain restaurant) right around New Year’s Eve. And I always loved the carrot-ginger dressing they put on their salads. In fact, I’d ask the waiter for an extra amount on the side, which ended up over all my food (to the delight of the knife-flipping chef). So when I became a chef, I started to wonder about making the dressing myself. (more…)