Panettone

"If everyone knew how easy panettone, the classic Italian fruit brioche, is to make, they'd bake it all the time. I had my doubts about the recipe because it calls for three envelopes of yeast, and my only complaint about Craig Claiborne's cooking is that his bread recipes often contain too much yeast. But it [...]

Sauteed Asparagus with Fleur De Sel

"It doesn't take much to make asparagus great- just great asparagus. But a little butter, flour de sel, and truffle oil don't hurt," Amanda Hesser, The New York Times Essential Cookbook No truffle oil for us. I would have loved it, but I had to track down flour de sel this week and just didn't have [...]

Pistou Soup

"A straight-shooting version of soupe au pistou (a sort of French minestrone), and although the vegetables lose their brightness and vigor the day after, the soup tastes even better then as the flavors relax and integrate. The recipe comes from Le Perigord, one of the early offshoots of Le Pavillon (New York's first modern French [...]

Old South Buttermilk Biscuits

"The cooking of the South is as mysterious as that of Tibet to most Yankee's", Jane Nickerson, a New York Times columnist, wrote.  And so, to enlighten her Yankee readers, Nickerson presented a menu of fried chicken,  gravy and these superb biscuits. A fluffy angel biscuit made with White Lily flour this is not. Nickerson [...]