Pan-seared monkfish and glazed radishes
Monkfish is sometimes known – by an extremely non-technical term – as a “fishy” fish, but I often think of it more as a steak-like…
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Nectarine and halloumi stacks
As I’m writing this, I look outside, and the sky is deceptively blue and sunshiny. But I know what it really means is that it…
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A very fig tart with chestnut cream
The inspiration for this dish was born on my plane ride over – see sketch below – and this morning I woke up dreaming of…
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Roast chicken with thyme and prunes d’Agen
There is nothing quite as perfect of a standby recipe as a perfect roast chicken. It starts with a great bird and some simple technique,…
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Fiddlehead ferns with lemon
What are fiddleheads? They are another amazing, fleeting flavor of spring – a furled baby fern. They taste fresh and green – like a mix…
