As I stood over our kitchen sink scrubbing slime and bits of snail poo out of a plastic bucket I did not feel heroic. I did not sense the [...]
Tag Archives | Molly Watson
A Snail’s Tale: How to Make Escargot
When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and [...]
MEATS TOO HAVE THEIR PEAK MOMENTS TO SHINE
Talk of “seasonal cooking” tends to center on fruits and vegetables, but meat is seasonal too. Chickens, in particular, are best left alone in the winter. Marin Sun Farms [...]
LEG OF LAMB WITH FRESH MINT, LEMON, SPRING ONIONS AND RADISHES
Lamb is the classic spring meat, the thing to make people nod and say “yes, meat is seasonal, think about spring lamb.” Sheep ranchers in our area can keep [...]
RABBIT PISTACHIO TERRINE
I have had a long-running obsession with the book Terrine by Stéphane Reynaud. It is fun to put things in layers or mush foods together, cook them in a [...]
GREEN GARLIC PORK LOIN WITH CHARD AND NEW POTATOES
This one-pan dinner has tons of flavor and I don’t mean to take away from its appeal as a hot dinner, but the thinly sliced leftover pork on a [...]
SEASONAL STEW
Stew is one of the most flexible dishes there is and the method is the same no matter what kind of tough cut of meat you want to use: [...]
CHEATERS CIOPPINO
The thick tomato-ness of the broth along with all the oregano usually added to this classic San Francisco seafood stew gets me down and, to my palate, muddies the [...]
WEST COAST WINTER WHITE BOUILLABAISSE
If you’re used to following recipes to the letter, hold on to your hat–this will be challenge for you. What follows is more a few lanterns to light the [...]
OYSTERS ON THE HALF SHELL
Start with a dozen or 2 impeccably fresh oysters. Open them. Everyone has their own technique, some of which involve screwdrivers (which work, but you need a flatheaded one–a [...]
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Farm to Rich Table: Spaghetti with Puntarella and Chicken Skin.
