By David Cohen
This one may look familiar; it’s an exceptionally tasty recipe I saw recently in NYT Cooking. I used a couple of pounds of boneless chicken thighs.
Preheat your oven to 450 degrees ...
By David Cohen
It was incredibly difficult to hide my emotions when I saw my first bag of local spinach at the market last week, big thanks to those that helped me get back to my feet.
After ...
By David Cohen
Maple syrup and mud, must be spring. Time to lighten things up in the kitchen, stew and casserole season is over.
In a small bowl, stir together a minced garlic with a few ...
By David Cohen
I like my polenta soupy, think Cream of Wheat consistency. So, for 1 cup of polenta, ignore what the directions on the package say and use 6 cups of water.
Bring the water to a ...
By David Cohen
This pasta is reason enough to always have bacon and peas in your freezer.
Cut 1/2 pound of bacon into ¼-inch slices and sauté over medium heat. Once it starts to brown, remove ...
By David Cohen
One fennel, one avocado and half a lemon, that’s about all this super satisfying salad takes. A firm, barely ripe avocado will work best.
Cut the stalks from the top of your fennel ...
By David Cohen
Dry beans are best as the water you boil them in makes for the richest broth. But canned beans are still good, just make sure you strain them and rinse well before using. Navy, ...
