This hearty ‘fish and potatoes’ dish has been one of our favorites ever since I saw the Mark Bittman recipe in the Times in 1999 (By the way, I’ve learned to use only about two thirds of the suggested amount of olive oil;  any more than that and you’ll probably find the potatoes swimming in it at the end).  We never …

Read more

These were crab cakes with trimmings. The pictures probably betray the fact that when I put this meal together color may not have been the least consideration.   The image below is of the grilled leeks after some heated Habanada pepper had been scattered on top, and before they were divided onto the plates. I had …

Read more

if I were asked to describe a savory fish dish, this would be it   I’ve worked with this recipe many times, and it never misses the mark. That mark includes simple, virtually foolproof preparation, ingredients likely to be on hand, ability to remain warm, singularity, and, of course, tastiness. I think we’ve enjoyed it in warmer months, …

Read more

This meal may be the one I repeat in our kitchen most often.  It’s a Mark Bittman recipe which I cut out of the New York Times 15 years ago (Note: I’ve learned to use only about two thirds of the suggested amount of olive oil;  any more than that and you’ll probably find the potatoes …

Read more

This meal, or variations of it, is one of our favorites, visited originally after I saw the Mark Bittman recipe in the Times 15 years ago (By the way, I’ve learned to use only about two thirds of the suggested amount of olive oil;  any more than that and you’ll probably find the potatoes swimming in it at the end). …

Read more