THE ITALIANS
WHEN WE MOVED HERE FROM NEW YORK IN 1975 THERE WAS ONLY ONE DECENT ITALIAN RESTAURANT, VALENTINOS, PIERO SELVAGGIO’S TEMPLE OF NORTHERN ITALIAN DINING. IT WAS ELEGANT AND [Read More]
More DetailsWHEN WE MOVED HERE FROM NEW YORK IN 1975 THERE WAS ONLY ONE DECENT ITALIAN RESTAURANT, VALENTINOS, PIERO SELVAGGIO’S TEMPLE OF NORTHERN ITALIAN DINING. IT WAS ELEGANT AND [Read More]
More DetailsBURRATA IS MOZZARELLA WRAPPED AROUND MASCARPONE. WHEN SUMMER TOMATOES ARE AT THEIR PEAK, FEW DISHES RIVAL A MEDLEY OF HEIRLOOMS PILLOWED WITH FRESH BURRATA, DRIZZLED WITH A PEPPERY [Read More]
More DetailsWHAT SAYS SUMMER BETTER THAN TOMATOES AND ZUCCHINI? THIS PASTA DISH TAKES NO TIME TO MAKE, BUT THE PREP WORK IS IMPORTANT. TOSSING THE BATONS OF ZUCCHINI IN [Read More]
More DetailsLOCAL CHANTERELLES TURNED UP AT THE MARKET ON SUNDAY. THEY WERE LARGE AND GNARLY, SOMEWHAT MISSHAPEN, BUT QUITE DRY AND AT $22 A POUND I COULDN’T RESIST. DRY [Read More]
More DetailsMY FIRST ENCOUNTER WITH CHICKEN WITH VINEGAR WAS BY WAY OF MARCELLA HAZAN. I’D NEVER USED ANCHOVIES IN ANYTHING BUT A CAESAR SALD AND IT AMAZED ME HOW [Read More]
More Details