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]
More DetailsBRAISED 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.
More DetailsDUCK TWO WAYS
THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.
More DetailsBEEF SHORT RIBS
SHORT RIBS ARE A GREAT WINTER DISH, RICH, FLAVORFUL, AND CHEAP.
More DetailsSTEAK 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.
More DetailsVEAL SCALOPPINE
VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.
More DetailsCHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
More DetailsPORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
More DetailsTOMATO SAUCE WITH BUTTER AND ONION
THE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.
More DetailsCHICKEN WITH PEPPERS AND ONIONS
THIS PAN-COOKED CHICKEN DISH IS BOTH SIMPLE TO MAKE AND COMPLEX IN FLAVOR.
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