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Archive | February, 2014

Braised Lamb Shanks Provençal from Author Michelle Wildgen

Photo: In my novel, Bread and Butter, Harry’s much-discussed lamb’s neck dish cycles through about a dozen versions in the course of the novel, as it goes from the dish that makes his name to the nemesis he obsesses over perfecting. My own encounter with the fabled lamb’s neck was at Chris Cosentino’s nose-to-tail restaurant […]

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