My vote goes for D'Artagnan.
Balthazar, Pastis etc are where one goes to see and be seen. D'Artagnan stresses the food of southwestern France and you feel you are there.
I go along wholeheartedly with those who have nominated Charlie Palmer, because he was the first to give authenticity and credibilty to 'Modern American Cuisine' and has maintained his extraordinarily high standards over so many...
I truly fail to see how you can use a round bottomed wok on a ring on an electric stove. It just would not work. Get a genuine Chinese steel flat bottomed wok preferably 14" if you are getting only one. They are widely avaiable in...
If you find a rice called carnaroli or vialone snap it it up! Both are superior to the regular arborio. You may have one other option. The Japanese style medium grain rice grown in California - I think one brand name is Kokuho Rose, or...
No problem freezing siu mai, wonton or any dim sum except for the rice noodle dough. One of the best dipping sauces is made with chopped ginger, Chinese black vinegar and mushroom soy but there are hundreds of different combinations....
I have two problems with most of the truffle oil now on the market: 1. 95 of it is totally artificial and has never seen a truffle. You have to read the label very carefully if that matters to you. 2. It loses its flavor very quickly...
I used to keep the ginger in sherry or Chinese rice wine but it is now so readily available and the wine does affect the flavor. I break the root into pieces and wrap each one airtight in plastic wrap and store in the fridge. I use a...
My favorite recipe for preserved lemons is in Ming Tsai's cookbook "Blue Ginger". I find the result identical to those I buy imported from France which are more versatile than the lemons heavily flavored with Moroccan spices...
Well I must say I have tried virtually everything. So a few comments.
Poulane bread is way overrated. It is available in NYC but we get bread as good and better from local bakeries.
Nothing is easier to cook than foie gras either as a...
