04/20/18 2:00pm
CLARK MITCHELL PHOTO | Served hot or cold (and here with scallops) leeks and potatoes are a winning combination.

CLARK MITCHELL PHOTO | Served hot or cold (and here with scallops) leeks and potatoes are a winning combination.

Sometimes in the kitchen, it’s all about time-tested combinations. Dill and cucumbers. Basil and tomato. Lamb and mint. When deciding what to cook, I use this guideline and frequently refer back to some of the most classic pairings in French cooking. (more…)

03/24/18 3:00pm
CLARK MITCHELL PHOTO | Moroccan Carrot Salad spices up a cold day in early spring

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…)

Featured Story
02/23/18 2:00pm
CLARK MITCHELL PHOTO Creamed chicken is the perfect comfort food and makes use of leftovers, too.

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…)

02/02/18 2:00pm
CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’

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…)