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Oxtail-Stuffed Peppers

Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than…

Pacific Cod Ceviche

I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund’s highest rating is Pacific cod. Ingredients 1 ½ pounds very fresh Pacific cod 1 ½ to 2 cups fresh lime juice 1 red or white onion, sliced, soaked for 5 minutes in cold…

Super Tomato Sandwiches

I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes. I make a spicy mayo with chipotle adobo (my son’s favorite), and an herbal mayo with tarragon (my favorite). Play around with aioli and other flavored mayonnaises….

Butter and Buttermilk

This recipe is adapted from Anne Mendelson, the author of “Milk: The Surprising Story of Milk Through the Ages.” It’s a bit of a project. There’s a fair amount of stirring, processing, straining and separating. But the result is butter and buttermilk from your own kitchen, making this a fun recipe to make with children…

Fresh Cheese

Technically, this formula produces fromage blanc. But to me it is the cream cheese of dreams: delicious, without the stiffeners in packaged cheese. To ensure good results, use real rennet for cheesemaking: not the rennet sold at the health-food store, and not the tablets sold online for making junket desserts. (Who are you, junket makers?)…