One of the greatest of spring’s pleasures is the appearance […]
You’d think that someone who’s had lots of experience poaching […]
The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching […]
There is something unexpectedly primal about making a risotto. Very […]
I first saw mention of this dish in The Silver Spoon, which is as I understand it, the best-selling and most preeminent Italian cookbook of the last half-century. It’s on […]
I’m a firm believer that people don’t treat vegetables with […]
In the United States, the term “bolognese sauce” is sometimes […]
Heirloom tomato season runs from early August through late October/early November here in New York City. My preferred method of cooking with them is to treat them as lightly as […]
Just something I threw together on the spur of a moment. Pasta with sardines, fava beans and tomato Click here to view a large-size version of this picture.
This is a non-traditional version of white clam sauce that […]
Fava bean and Jersey tomato ragoût Click here to view a high-resolution version of this picture.
Baked rainbow trout, with quick pickled cucumbers; celery braised in […]
The beauty of this lovely bowl of pasta is that […]
Lamb’s quarters, also better known as pigweed, is a lovely spring green that when cooked has a flavor reminiscent of spinach. For tonight’s appetizer course, it’s paired with chopped Campari […]
Sometimes, there’s nothing more satisfying than roast chicken. So simple, and so delicious. Roast poussin, spring vegetables, Chardonnay jus Sliced strawberries macerated with sugar, mint and fresh squeezed orange juice […]
Pasta primavera is a dish of Italian-American origin that usually consists of pasta and fresh vegetables. Occasionally, meat may be added such as chicken or shrimp, but the focus of […]