SWORD FISH BAGNARA / the easiest, most dependable sword fish recipe imaginable
By Larry Levine – It’s been decades since I ordered sword fish in a restaurant. Broiled or grilled, it almost always arrives at the table over-cooked and dried out. It was risky enough when restaurants were serving inch-thick pieces of sword fish. But then they... Read More
FILET OF SOLE ALMANDINE WITH BROWN BUTTER / revisiting a recipe from out of the past
By Larry Levine – Here’s a chestnut from a bygone era. It’s healthful and perfect You have to be of a certain age to remember filet of sole almandine. If you visited an upscale restaurant, a fine dining restaurant in the 1920s through the 1960s you would find this... Read More
TRADITIONAL GEFILTE FISH FROM THE OLD COUNTRY
By Larry Levine – One of my most prized culinary possessions is a recipe for Gefilte Fish in my mother’s own handwriting. Mom made Gefilte Fish twice a year and served it as an appetizer for the Passover and Rosh Hashanah holiday dinners. A couple of weeks... Read More
BUT I STILL LOVE TO EAT – Chapter 6 / The Essential Stocks – Preparing youself for healthful dining that tastes good
By Larry Levine — The secret to freedom when confronting a restaurant menu lies in how well you manage your overall diet when eating at home. I make a game of mental credits out of it: if I’m going out to a restaurant tonight I need to hold the fat, cholesterol... Read MoreKITCHEN QUICKIES – Stuck for an idea? Pasta with shrimp and tomatoes to the rescue
By Larry Levine – I don’t recall it ever having happened before. I stood there just inside the entrance to Gelson’s Market with absolutely no idea of what I wanted to eat or cook for dinner. Usually, when I enter the market I have at least a vague notion of... Read More
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