Roasted Beets with Homemade Ricotta, Crispy Bacon, and Basil

I’ve been fascinated lately with the idea of making everything – including those ingredients we are accustomed to buying ready-made from the shops in convenient plastic tubs – from scratch. In this respect, of course, I’m about 30 years behind Alice Waters and 15 years behind most of Brooklyn. Also, although I’d like to try making my own goat cheese, for example, the unfortunate truth is that when all is said and done I’d probably prefer a nice Rocamadour or something equally French and delicious. Ricotta, however, is another story. It’s possible to find really good fresh ricotta in a supermarket, but more often than not good ricotta is the only thing you can’t find – everything else is laden with stabilizers and sugars and mystery additives. Also, everyone says making ricotta is really easy. What I’ve learned is that (1) making ricotta is easy, and (2) it really does taste better. Much, much better. Continue reading

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Braised Pheasant with Lentils

The great revelation for me when I moved to London was the availability of affordable game. In the United States, unless you hunt or know someone who does, it is very difficult to find anything more exotic than duck without paying through the nose for it. (Even duck is prohibitively expensive.) This is particularly true in New York City, where I grew up. Wild game? Forget about it. So it was with great excitement (seriously) that I realized in London, not only could I find game, I could actually afford it and get really good at cooking it. Continue reading