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“HATES CALIFORNIA, IT’S COLD AND IT’S DAMP…” WHEN IT DOES GET COLD HERE OR ANYWHERE, NOTHING SATISFIES LIKE SOUP. THE FLAVOR IN THIS WHITE BEAN SOUP COMES FROM [Read More]
More DetailsTHE CHASSEUR (HUNTER) IN CHICKEN CHASSEUR TELLS YOU IT CONTAINS MUSHROOMS, PROBABLY CHOPPED ONIONS, GARLIC, TOMATO AND WINE. THE REST IS UP FOR GRABS. IN THIS CASE, THE [Read More]
More DetailsTHE WOODSY FUNKINESS OF BROWN MUSHROOMS IS ENHANCED IN THIS SIMPLE PASTA DISH WITH A MIXTURE OF ANCHOVIES, HERBS AND GARLIC. I BORROWED THIS FLAVOR MIXTURE FROM MARCELLA [Read More]
More DetailsCELERY, WHICH PRIOR TO THE 16TH CENTURY WAS USED EXCLUSIVELY IN EUROPE AS A MEDICINAL HERB, IS A KIND OF WORKHORSE VEGETABLE. PAIRED WITH CHOPPED ONION AND CARROTS, [Read More]
More DetailsI HAVE FOR THE MOST PART STOPPED EATING VEAL. FIRST, BECAUSE THE MILK-FED VEAL WE GET IN THIS COUNTRY IS A PRODUCT OF THE CRUELEST KIND OF FACTORY [Read More]
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