Lara Ferroni

Listing 21 - 30 of 30 Results
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Bulgogi
May 19, 2009
  Bulgogi tastes equally delectable made with thinly sliced chicken or pork. No matter what meat or poultry you use, some butchers will do the slicing for you. If not, slice against the grain...
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Smear Campaign
May 19, 2009
CHANCES ARE, if you didn’t grow up eating country pâté or chicken liver mousse or anything in between, you’re not going to go out of your way to find it. But eat out in this town enough and...
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Soul Stew
May 19, 2009
Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition: pozole blanco.
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Comeback Quince
May 19, 2009
IN HIS JAMES BEARD Award-winning book Classic Home Desserts, the late cookbook author and food journalist Richard Sax included an old English recipe from 1588 that called for “ten faire Quinces...
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Roasted Quince Compote
May 19, 2009
  When shopping for quinces to cook with, it’s best to buy them hard—a soft quince will be mealy. Some mottling of the skin is fine, as is some of the quince’s signature bumpiness, but quinces...
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Chicken Liver Mousse
May 19, 2009
  Makes about 2 cups INGREDIENTS 1 lb fresh chicken livers ½ cup cold, unsalted butter, plus 1 tbsp 2 small shallots, chopped 4 tbsp brandy 1 tsp kosher salt (1) Pick over livers, removing...
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Milky Way
May 19, 2009
_Dulce de leche_ is a Latin American dessert on the verge of international stardom.
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Dessert for Dinner
May 19, 2009
Fresh produce makes for fabulous savory puddings that should be served first, not last.
Thumbnail for - Spinach and Leek Pudding
Spinach and Leek Pudding
May 19, 2009
Recipe Courtesy Chef Robert Reynolds. Chef Robert Reynolds suggests serving these custards hot, as accompaniments to chicken or pork; or cold, garnished with a salad as an appetizer. Serves...
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Divine Dish
May 19, 2009
THE FIRST TIME I made my stepson homemade mac ’n’ cheese, he complained that it didn’t taste like his mom’s, which came from a box. I could hardly fault him. While my formula is pretty good,...
Listing 21 - 30 of 30 Results
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