Month: January 2021

  • lemon/rosemary/anchovy-roasted lotte; potatoes; chard

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    It happened again. The second appearance of this astonishing dish was as delicious, simply assembled, and good looking as the first. I had used the same lotte recipe for the preparation (in the U.S., it’s usually called ‘monkfish’) just a few weeks ago, but yesterday at the Greenmarket I was seduced by two perfect ‘tails’.…

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