milk & honey

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

[Native New York Jewess and longtime art-world resident Sara Rosen (“Miss Rosen” to her fans) knows more about the downtown avant garde than pretty much anyone. As publicity director for powerHouse Books, she’s overseen Autograf (about contemporary graffiti), Martha Cooper’s … Read More

When it comes to negotiating my way through life, my strategy can be summed up in one word: utter failure. OK, that’s two words—but one of them was inserted by someone else, and I couldn’t talk him out of it. … Read More