This dip of salty, pungent feta pairs great with the flavor of walnuts. Use with vegetables, crackers, or Lebanese bread . This recipe makes about 2 cups. [more]

I first ate black cod at Nobu’s in the company of a really good chef. I had not tasted fish quite as delicate and delicious as this. How can anyone create such perfection? My chef friend, … [more]

When I first prepared this wonderful method of cooking fennel, I was gob-smacked. It is that good. I am not given to hyperbole, and I get irritated when recipes suggest that “this is … [more]

I love the asparagus season in England. It only lasts a few weeks but during this time they taste especially wonderful. I never want to do too much with my asparagus. A little melted butter works … [more]

I’m a big believer in letting the lettuce speak for itself. If you have fresh greens a light touch of a good dressing is all that is necessary. But once in a blue moon I like to sex up the salad … [more]

This dish is as simple as it is celestial, and it’s wide open to interpretation based upon your personal taste. If you’re like me and love garlic and chili pepper, then pile them on. If you are … [more]

Friday nights at my childhood home were something to behold. My mother (who despite working a long day) came into her culinary own. The menu, chopped liver, egg and onion, chicken soup, roast chicken … [more]