Main Dish

      DIY DINNER: Classic Roasted Leg of Lamb

      Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.

      The New Old Holiday It Bird, Goose

      Tis a shame that the humble goose, once beloved for its rich flavor and luscious layer of fat just under the skin came to be replaced by the wild turkey at holiday meals. In our current issue Nancy Davidson traces the decadent bird’s comeback.

      FROM OUR RECIPE ARCHIVES: Tomato Marinated Sea Bass

      At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.

      FROM OUR RECIPE ARCHIVES: Seared Bluefish with Avocado

      Gabe the Fish Babe, aka fishmonger Gabrielle Stommel, usually gets bluefish from day-boat fisherman Dean Pesante in Point Judith, Rhode Island, and often sells it to Calliope in the East Village. “Bluefish is an oily fish and can stand up to other bold ingredients,” says Stommel, “the combo of harissa, avocado and sweet bluefish make for a splendidly balanced dish.”

      That Jean-Georges Family Mac and Cheese You Were Reading About? Here’s the Recipe

      Enough of you have asked about the incredible macaroni and cheese (five kinds of the latter) our editor in chief was talking about on Tuesday that we figured we should score you the recipe. It’s from Home Cooking with Jean-Georges: My Favorite Simple Recipes, which chef Jean-Georges Vongerichten published just last fall. Turns out it’s actually a dish created by his wife, Marja, who has her own TV show and cookbook out called The Kimchi Chronicles (she’s also Korean). Writes Vongerichten in the headnote: “This is one of the most requested dishes in my home, especially when we have children over.