Best standing rib roast ever, Billy Buck’s take on flying, a reprise of musing about horizons.
How one song turned my head around in Portugal some years ago, and a farewell to my readers as I bid adieu to “Journeys Over a Hot Stove.”
Pommes Dauphine is a classic French dish combining potatoes with a choux pastry – difficult to make but fabulous to eat. And we revisit more memories of my late cousin Joe Hyde, “semi-legendary” chef among his celebrity clients and friends.
Who on earth would fish for striped bass, chest-deep, in a suit and derby hat? Who would tell you to age your game meat just long enough for it to attract maggots? Welcome to the wild world of Chef Joe Hyde, caterer to the stars, and my second cousin. Also, a beautiful high-heat roast beef recipe from Joe’s cookbook – it’s all in the timing.