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…)
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…)