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…)
DAVID LAPHAM PHOTO
About this time of year, I start itching for fresh ingredients.
I’m braised out, souped out and casseroled out. The garden isn’t ready to produce much, so I look elsewhere for something to liven up the plate. (more…)
DAVID LAPHAM PHOTO | Nothing warms the winter soul like a bowl of bouillabaise, served with a toasted baguette topped by a little aioli.
An easy and elegant dish to serve in the dead of winter, bouillabaisse (fish stew) has its roots in the southern French city of Marseilles.
Historically, fishermen would sell the best parts of their catch at the market and then save whatever was left over for their own families — and from that came bouillabaisse. (more…)