SHRIMP WITH ONION, GARLIC AND ORZO
I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
More DetailsPAPPARDELLE WITH FRESH PORCINI
PORCINI MADE THEIR RARE APPEARANCE AT THE HOLLYWOOD FARMER’S MARKET LAST SUNDAY. EVEN AT $38 A POUND, I COULDN’T RESIST THEM.
More DetailsPORK LEG CUBANO
THIS IS MY GO-TO DISH FOR BIG PARTIES. FRESH PORK LEG IS INEXPENSIVE AND DELICIOUS.
More DetailsBUCATINI WITH CHANTERELLES AND GREEN GARLIC
SPRING IS THE TIME FOR SPRING ONIONS. ALL OVER THE FARMER’S MARKET YOU SEE BUNCHES OF ONIONS WITH BARELY-FORMED BULBS AND GREEN STEMS — RED ONIONS, BROWN, AND [Read More]
More DetailsPENNE WITH ASPARAGUS AND BREADCRUMBS
ONE OF THE NICEST THINGS TO DO WITH SPRING VEGETABLES IS COMBINE THEM WITH PASTA.
More DetailsCHANTERELLES AND CORN RISOTTO
WHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
More DetailsRISOTTO ROSSO
THIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
More DetailsTAGLIATELLE WITH ENDIVE AND BACON
THE BITTER TANG OF BRAISED BELGIAN ENDIVE CUTS THROUGH THE RICHNESS OF
More DetailsBUCATINI WITH ITALIAN SAUSAGE
I LIKE MIXING FENNEL AND HOT SAUSAGES FOR THIS DISH, BUT FEEL FREE TO SUBSTITUTE YOUR FAVORITE, EVEN (GOD FORBID) TURKEY.
More DetailsLINGUINE AND CLAM SAUCE
WE ARE HEADING TO CAPE COD AFTER LABOR DAY, WHERE I COOK NOTHING BUT FISH.
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