Breakfast Soup of Spinach and Scallion with Sieved Egg

My very first cookbook, a gift for my 20th birthday, was Michael Field’s Cooking School. Michael Field was an acclaimed concert pianist who later turned his creativity to cooking. He became equally renowned in culinary endeavors as a chef, cooking teacher, and editor of the first, priceless Time/Life Foods of the World series. (There was, later, a second … Continue reading Breakfast Soup of Spinach and Scallion with Sieved Egg

French Lentils with Scallions and Feta Cheese

Around the world, in colors ranging from brown to yellow, green, white (!), and red, lentils provide culinary goodness across the courses–appetizers to entrees. A salad/side dish of lentils with scallions and feta cheese is by now almost iconic in my repertoire, starting from the beginning of my shop, Pig-by-the-Tail, to countless picnics, backyard barbecues, … Continue reading French Lentils with Scallions and Feta Cheese

Lamb Shanks Braised in Red Wine with Dried Figs and Turnips

The shank is a cut from the bottom, below the knee, of either the foreleg or the hind leg of the animal, in this case lamb. The hind leg shanks are larger and meatier compared to the leaner, lighter forelegs. There’s little taste or texture difference between the two except for a slightly more delicate nuance with the … Continue reading Lamb Shanks Braised in Red Wine with Dried Figs and Turnips

A Savory Pear Side for Autumn and Winter

Pears are so convertible. Top up or top down, they breeze through town lending a bit of culinary exotica to the dark days of winter. Cooked, they provide a welcome blast of fruity, subtly spicy perfume for many a dessert, think pear tarts,  pears poached in syrup of one sort or another, etc., etc., etc. And then there are cooked pears, not sweetened, that lend an aura of mystery to the savory side of the menu. One such is this, adapted from my latest cookbook Bold: A Cookbook

Glazed and roasted Bartlett and Comice Pears. Photo © bt Rick Wise. Left click on the photo to see it full screen.
Glazed and roasted Bartlett and Comice pears. Photo © by Rick Wise. Left click on the photo to see it full screen.

of Big Flavors (Workman, Dec. 2013), co-authored with Susanna Hoffman. While we designed the dish to accompany roast duck, it easily segues to almost any warming meat, poultry, or game dish. Continue reading “A Savory Pear Side for Autumn and Winter”