Elly Says Opa (2)
Amanda's Cookin' (1)
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
The best part of this dish is the sauce and bread; the shrimp come second.
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
This is our favorite recipe for preparing fresh favas.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
This earthy salad can be served warm or cold.
With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way.
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
It is amazing what a little oil and heat can do for asparagus!
This recipe was adapted from Pascal’s Manale in New Orleans.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
This dish is a traditional specialty of the East End of the Hamptons.