The idea of an olive oil cake always sounded better than any I ever tasted in restaurants. But that IDEA was so enticing, I decided to try my hand at creating one. The result was a lovely easy-to-make cake without an overtly olive oil flavor; rather, the oil makes for a delicate texture and underpins the…
Read MoreVergé’s Fab Citrus and Olive Oil Sauce + Fennel Roasted Fish
When I was a young cook, Roger Vergé, who died last week at age of 85, was one of a handful of chefs who changed the way I thought about food, pioneering the innovative style that became known as “nouvelle cuisine”. He taught me his simple, delicious sauce for grilled or roasted fish that I have relied on over the many years since.
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