The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
From Faith—Imagine a round of beef sitting in two bottles of rich Barolo wine, roasting away in your oven, its aromas seducing you no matter where you walk in the house… this is pleasure land. That beef, when it’s done, will be fork tender, almost melting into a sauce that looks like red velvet. To say […]
When my husband, Matt, and I are on our sailboat, we visit Nantucket, hang out with Faith at her vacation home at Orient Point, on the North Fork of Long Island, and gorgeous Shelter Island, just off the North Fork. Our tradition is to tie-up and jump in our dingy, aiming for land and cocktails […]
If you are like me, you probably have an entire refrigerator drawer designated just for cheese. And with the enormous selection of cheeses available today from most supermarkets, your drawer is probably filled with everything from Emmental Swiss to Maytag blue, in various stages of consumption. Here’s a trick I learned from Jacques Pepin, to […]