About Miriam Marcus

Yield: 4 Servings Ingredients: 1 whole 4-pound duck 11 sprigs fresh thyme, chopped 2 cloves garlic, minced ½ teaspoon ground white pepper, plus additional to taste 4 Tablespoons extra virgin olive oil 2 cups white wine 2 onions, diced 6 … Read More

Don't be afraid to try a nouveau alternative: Duck Consomme with Matzah Balls Yield: 8–10 Servings Ingredients: ¾ pound chicken parts (backs, wings, and necks) ¾ pound beef marrow bones 2 ribs celery, including leafy tops, cut into 3-inch pieces … Read More

  Although Chef Orfaly’s duck consommé was a mouth-watering display of culinary deftness, its preparation necessitated far too many hands for a home kitchen, especially with an amateur chef. If I lived in Boston, I would go to Pigalle or … Read More

Old-fashioned in its own right, Chef Marc Orfaly’s duck consommé with matzah balls employs classical French preparation methods. Born into an Armenian-Syrian family, Chef Orfaly is no stranger to the inner workings of food-obsessed home cooks. Named one of Food … Read More

Abe Lebewohl, Sharon’s father, opened the Second Avenue Deli in 1954 on the Lower East Side as a ten-seat establishment. It quickly became a New York institution and remained so until its untimely closing New Year’s Day of 2006, when … Read More

Those who have butchered a whole bird, razoring it into chunks of flesh, fat, bone, skin, and cartilage, know it is no pleasant task (especially without a sharp knife). But not long ago, I butchered both a chicken and a … Read More