SHRIMP WITH ONION, GARLIC AND ORZO
I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
PAPPARDELLE 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.
PORK LEG CUBANO
BUCATINI 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]
PENNE WITH ASPARAGUS AND BREADCRUMBS
CHANTERELLES AND CORN RISOTTO
WHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
RISOTTO ROSSO
THIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
TAGLIATELLE WITH ENDIVE AND BACON
BUCATINI WITH ITALIAN SAUSAGE
I LIKE MIXING FENNEL AND HOT SAUSAGES FOR THIS DISH, BUT FEEL FREE TO SUBSTITUTE YOUR FAVORITE, EVEN (GOD FORBID) TURKEY.