Gabrielle Hamilton, chef and owner of Prune, shared this bright salad recipe with us, so you can make it at home.
Gabrielle Hamilton, of Prune, shared this recipe for poached eggs and ham under a pasta blanket. Try making it at home.
From American Flavor, by Andrew Carmellini
Andrew Carmellini says this is a perfect cold-winter-day recipe. The soup is rich and savory and a little bit spicy, and the coolness of the cilantro yogurt and the crunch of the dhana dal balance out the intense flavors. It's inspired by Indian pumpkin curry, a dish you can find in neighborhoods like Jackson Heights, Queens.
Make this grain-based dish, made with millet and shrimp.
Rosie Perez shares one of her favorite recipes. She says one trick she has for sofrito is to freeze it in an ice cube tray with a cover, so you can use a little at a time, whenever you need it.
Here is a recipe for a hearty salad that you'd serve as a side dish for dinner but makes a great lunch the next day.
Roger Ebert’s career as a film critic spanned over four decades in both print, television and Twitter. In 1975, he was the first film critic to win a Pulitzer. He died after a long battle with cancer at the age of 70. Hear his interview with Leonard from 2005.
Even though you may not know Phil Ramone’s name, you probably know the music stars whose work he produced – including Ray Charles, Frank Sinatra, Paul Simon, Billy Joel, and Barbra Streisand among them. Phil Ramone admitted in his memoir, Making Records, “Unlike a director (who is visible, and often a celebrity in his own right), the record producer toils in anonymity.” Billy Joel acknowledged that “I always thought of Phil Ramone as the most talented guy in my band. He was the guy that no one ever, ever saw onstage… So much of my music was shaped by him and brought to fruition by him.” Phil Ramone died at the age of 79 (though it was until recently reported he was only 72.) And you can hear Leonard’s interviews with him from November 20, 2006 and October 16, 2007.
This is a different sort of frittata, with softer, still-wet eggs.
Most of the Christian Mediterranean cultures have some form of rich, festive egg breads that they prepare for the Holy Week before Easter. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found today in the country are derivatives of pinza.
Make this simple, traditional lamb dish, from Lidia Bastianich's kitchen.
A casserole made with peas, fava beans, romaine, and mint.
1 ½ cup of dry cherries
1 cup balsamic vinegar
1 tablespoons honey
3 tablespoons white mustard seeds
4 fresh bay leaves
Put all except the cherries in a pot and bring all to a boil, simmer for 20 minutes, add the cherries and cook for additional 30 minute. Remove bay leaves. Decorate finished plate with 1 teaspoon of sauce and scatter some cherries.
Try this dessert, made with Chocolate, bread, espresso, and cream.
Try this flavorful sauce for basting lamb and other meats, made with foraged garlic mustard greens.