OSSO BUCO
THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
RIB ROAST AND ROESTI POTATOES WITH CREAMED LEEKS
THE FIRST CHRISTMAS WE BROUGHT SOPHIE TO NEW YORK, SHE WAS ALMOST A YEAR OLD. MY MOTHER CALLED TO TELL ME, “I BOUGHT YOU A ROAST BEEF FOR [Read More]
SAUSAGE AND PEPPERS
McCALL’S MEAT AND FISH MAKES EXCELLENT SAUSAGES IN A VARIETY OF SHAPES AND FLAVORS, WHICH ARE GREAT FOR A QUICK DINNER OR WHEN YOU DON’T FEELING LIKE DOING [Read More]
PORCHETTA
FRANNY’S, THE WONDERFUL RESTAURANT IN BROOKLYN WHERE WE CELEBRATED SOPHIE AND RAY’S MARRIAGE, IS ALSO THE SOURCE OF THIS RECIPE.
BRAISED PORK BELLY
WHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
BRAISED PORK SHOULDER
PORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
BEEF SHORT RIBS
STEAK WITH MARROW AND RED WINE SAUCE
ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.
VEAL SCALOPPINE
PORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.