THANKSGIVING
THANKSGIVING IS EVERYBODY’S FAVORITE HOLIDAY FOR GOOD REASON: IT’S ALL ABOUT THE FOOD. AND FAMILY, OF COURSE, ALTHOUGH THAT IS SOMETIMES PROBLEMATICAL. MY FAMILY IS IN NEW YORK [Read More]
LEMON PASTA
THIS PASTA DISH, WHICH YOU CAN MAKE WITH ANY LONG PASTA OF YOUR CHOICE, IS A LOVELY, LIGHT SUMMERY DISH. YOU CAN SERVE IT AS A MAIN COURSE [Read More]
BUCATINI WITH SHRIMP AND PESTO
THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS. WHEN I RESEARCHED PESTO IN THE NEW YORK [Read More]
SAFFRON RISOTTO WITH FENNEL AND LEEKS
THE MYTH ABOUT RISOTTO IS THAT YOU HAVE TO STAND AT THE STOVE AND STIR IT CONSTANTLY FOR 45 MINUTES, ADDING HALF A CUP OF BROTH AT A [Read More]
CHITARRA WITH CHERRY TOMATOES
THERE’S A WORKING-CLASS RESTAURANT IN ROME CALLED MACCHERONI, WHERE THE PASTA CHEF STANDS IN A GLASS-ENCLOSED KITCHEN NEAR THE STAIRS TO THE RESTROOMS, FILLING ORDERS FOR CARBONARA, PUTTANESCA, [Read More]
ROESTI POTATOES WITH CREAMED LEEKS
ROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS [Read More]
SAUSAGE STUFFING
I’VE MADE ALL KINDS OF STUFFING FOR THANKSGIVING. SIMPLE RECIPES WHICH CALL FOR NOTHING MORE THAN STALE BREAD, ONIONS, SAGE AND BUTTER. COMPLEX STUFFING WITH CHARD, WILD MUSHROOMS [Read More]
SPAGHETTI CARBONARA
ALONG WITH CACIO E PEPE, PUTTANESCA, OXTAILS, CHICORY SALAD, AND TRIPE, SPAGHETTI CARBONARA IS ONE OF THE STAPLES OF ROMAN CUISINE. I’VE TRIED SEVERAL VERSIONS OF THIS DISH. [Read More]
BUCATINI WITH GUANCIALE AND ONIONS
GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED [Read More]
TOMATO SAUCE WITH BUTTER AND ONION
THE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.