Linguine with Clams

IMG_1524

When you’re an old fogey food blogger like me, dinner comes in one of two categories: 1. something you’ve already blogged about and 2. something you’ve never blogged about.

The sad truth is that more often than not, lately, I feel like cooking things that I’ve already blogged about because I love making them. It’s harder and harder to come up with something that I really feel like making that’s new enough for the blog. How to overcome that? The best way is to go to the farmer’s market to find a new ingredient or to wander into a great meat and seafood store, like McCall’s in Los Feliz, to get inspired. I did the latter yesterday when I found beautiful looking clams for $8 a pound. One dish popped into my head that I’d never blogged before: Linguine with Clams. I bought a pound of clams, a box of linguine and got ready to rock n’ roll.

Continue Reading

Lentils with Bacon

IMG_1.JPG

I’ve said it before and I’ll say it again: I really like Anne Burrell’s show on Food Network. I Tivo it and watch it each week, and more than other current Food Network show it inspires me to cook. I’ve made her deviled eggs, I’ve made her chicken liver mousse (which didn’t come out too well, so I don’t think I posted about it) and–this weekend–after seeing her serve grilled salmon on a bed of stewed lentils, I decided to get off my couch and recreate the picture on the screen (minus the salmon). The best part is I didn’t even have to go food shopping to do it.

Continue Reading

Fresh Peas with Mint

IMG_1.JPG

Anyone who watched last season of “Top Chef” will remember Carla’s pea dish. She wowed the judges with her side of fresh peas, purchased from Whole Foods, cooked–according to this blog (the Bravo recipe site is too hard to navigate)–with tarragon, butter and lemon thyme.

Inspired by Carla (who, by personality alone, should’ve won the show), I purchased fresh peas the other day at the farmer’s market. But would my peas have secured me a place in the Top Chef Finale? I’m not quite sure.

Continue Reading

Deviled Eggs

IMG_1.JPG

There are certain dishes that I don’t like until I make them myself. For example, this may come as a shock to you, but I used to hate–and I mean hate–macaroni and cheese. I know! But I grew up in a non-cheese household (longtime readers know that my dad hates cheese) so whenever I’d go to someone’s house and there’d be mac and cheese for dinner, I’d have to make up an excuse not to eat it (“I’m allergic,” I’d say.)

But then, once I got into cooking, I made a few mac and cheeses (here’s one here) and once I understood the basic components of the dish–the bechamel, the way the cheese melts into the sauce, the way it all bakes in the oven–I could stomach other people’s mac and cheese because I understood what it was and how it was made.

Now, after last night’s effort, I feel the same way about deviled eggs.

Continue Reading

Anne Burrell

This week’s FN Dish takes me into the kitchen of Anne Burrell who you may recognize as Mario Batali’s sous chef on Iron Chef America. She’s also the chef at Centro Vinoteca (pronounce it “CHENtro” or she’ll correct you!) and the host of the brand new Food Network show “Secrets of a Restaurant Chef.” For those of you who, like me, bemoan the loss of “Molto Mario” and other authentic cooking shows on Food Network, this is a show to watch and support.

Leave a comment on the video page with your best cooking secret and enter to win a Chrome-Plated Al Dente Pasta Machine by VillaWare. Then click here to watch my Next Food Network Star viewing party with Sunny Anderson.