This is a carousel. Use Next and Previous buttons to navigate 3 Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation. Many traditional recipes make a fuss out of an otherwise simple meal, often boiling the lentils and sausages separately, then assembling them together for a final bake. Instead, in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we buck tradition and use one skillet, start to finish. We use Italian sausages because they come already seasoned with spices, and you can decide on hot or sweet depending on your heat tolerance. After browning them, we take advantage of the flavorful fond in the pan to infuse lentils with flavor. Dark-green French lentils du Puy take a bit more time to soften compared to other varieties of lentils, but they’re worth a few … [Read more...] about Caper relish lightens weeknight-friendly sausage and lentils
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Earlier this year, Soledad O’Brien bought a home in Flamingo Park, a neighborhood of 1920s bungalows in West Palm Beach, Fla. Like many older homes — Ms. O’Brien’s was built in 1945 — hers needed work. And like other homeowners, Ms. O’Brien, the broadcast journalist, had no desire to do the work all at once. The rambling property, on a double lot with palm trees and stone gargoyles left by the previous owner, has a four-bedroom main house in back and a smaller guesthouse in front. All of it needed updating. Ms. O’Brien, now the chief executive of a media production company , prioritized the main house and decided the two-bedroom guesthouse would have to wait. But then, at a neighborhood block party, Ms. O’Brien, 56, met Tracey Alexander-Perez, a neighbor who had given up a career as a music promoter for a new trade: painting and stenciling floors, walls and tiles. The two got to talking, bonding over their shared Cuban heritage. Soon enough, they were talking floors, … [Read more...] about Soledad O’Brien’s Painted Hardwood Floors Spark Debate on a New Trend
Time: About 45 minutes Salt 4 savoy cabbage leaves 8 ounces skinless white-fish fillets (like black sea bass, cod or halibut), cut into 4 small pieces 4 teaspoons chopped fresh dill Salt and black pepper Olive oil as needed 1 tablespoon neutral oil (like grapeseed or corn) 2 tablespoons butter Several sprigs of thyme 1 meaty skeleton from a small white fish, like sea bass, chopped 2 cups dry white wine Microgreens or flowers for garnish. 1. Heat a grill with the rack very close to the flame and the heat quite hot. Bring a large pot of water to a boil and salt it. Remove the thickest part of the central vein of each cabbage leaf without cutting the leaf in half. Blanch the cabbage leaves in the boiling water until just tender, about 30 seconds; drain on paper towels. Put a piece of fish on one side of each leaf and top with 1 teaspoon dill, a sprinkle of salt and pepper and a drizzle of olive oil. Fold the other half of the leaf over the fish and … [Read more...] about White-Fish Fillets With Grilled Cabbage
To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android . The chef Blaine Wetzel first came to Lummi, a tiny island near the San Juan archipelago of Washington State, in 2010. At age 24, he was fresh off a two-year stint at the vaunted Copenhagen restaurant Noma . He could have found a job in any kitchen in the world. Instead, he’d answered an ad on Craigslist, posted by a chicken farmer who owned a century-old inn on Lummi Island , 100 miles north of Seattle and reachable only by ferry. Sight unseen, Mr. Wetzel had fallen for the island’s ravishing isolation — fewer than 1,000 people live there full-time — and its unspoiled forests, farms and fisheries. Since he took over the kitchen at the Willows Inn , it has become a global destination , fully booked nearly every night of its annual season, from April to December. Culinary pilgrims come for multicourse dinners of foraged dandelions, custards infused with roasted … [Read more...] about The Island Is Idyllic. As a Workplace, It’s Toxic.
See the article in its original context from December 24, 1986 Section Page Buy Reprints View on timesmachine TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996. To preserve these articles as they originally appeared, The Times does not alter, edit or update them. Occasionally the digitization process introduces transcription errors or other problems; we are continuing to work to improve these archived versions. REMOVE the white chef's jacket and Louis Outhier could pass for a stockbroker. Dressed in a pencil-striped shirt with white collar and dark blue tie, the slightly nervous but engaging three-star French chef looks every inch the businessman. Of course he is. If his restaurant L'Oasis on the French Riviera is not as well known in this country as the restaurants of Paul Bocuse and Jean … [Read more...] about FROM OUTHIER, DISHES WITH HINT OF ORIENT
Editors' Note Appended AS you approach Spice Market, Jean-Georges Vongerichten's new restaurant on West 13th Street, the stench of blood and offal from the surrounding meatpacking district intensifies. It's hardly an olfactory amuse-bouche. One evening, a dining companion said, ''You'd think that Jean-Georges would be pumping ginger aroma into the street.'' I wouldn't put that past him, but then, given Mr. Vongerichten's capacity for taking pains, the stench could well be part of his plan: an aromatic undertone, evoking the street life of Asia and the marvelous street food that is to come. Spice Market thrives on such nuance and allusion. It's not short on drama, either. Inside its doors lies another world, a bustling two-story former warehouse transformed by worn teak beams and balustrades, soaring palms and lavender silk lanterns, which stretch from the ceiling down into the basement grotto. The bar is framed in ornate teak stalls, so that people must lean in -- as if in a … [Read more...] about RESTAURANTS; Fancy Street Food, but What a Street