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Versatility

I made a batch of sugo di pomodoro tonight which will feature in a couple of dinners this week. There were a couple of ladlefuls left at the bottom of […]

Market Day

Clockwise from top left: delicata squash, een choy, pork shanks from Flying Pigs Farm, baby Russian Banana potatoes, parsnips, salted butter from Ronnybrook Farm and whole milk fresh ricotta. It […]

Humble Origins

There are many variations of pasta puttanesca. The name puttanesca is derived from the Italian puttane or “whore”. According to one story, the name purportedly comes from the fact that […]

Winter’s Bounty

Roasted fingerling potatoes, radishes, baby turnips, carrots and shallots. Served with a tarragon viniagrette [extra-virgin olive oil, chopped fresh thyme, salt, pepper, tarragon Dijon mustard, herb white wine vinegar].

In the Style of Amatrice

This is an adaptation of a recipe for bucatini alla matriciana (or all’amatriciana), that is as it is prepared in Amatrice, a small village in the province of Rieti. Originally […]

Savoy

Pork belly, Asian pear, celery root, smoky rogue “blue” cheese 2004 Jean Gervais Bordeaux Braised lamb shank, picholine olive tapenade, spice-roasted cauliflower, lamb jus Broccoli rabe sauteed with garlic and […]

Back to Basics

Chef Thomas Keller, of The French Laundry [Yountville, California], “ad hoc” [Yountville, California] and Per Se [New York City] is the inspiration behind part of tonight’s dinner. Chef Keller is […]

Flying Pigs

Tonight’s dinner makes use of fresh uncured/nonpreserved smoked bacon courtesy of Flying Pigs Farm in Shushan, New York. Conchiglie with smoky bacon and cabbage 3-4 strips of bacon, chopped onion, […]

Mother of Invention

This is what happens when you’re cooking for one and you’ve got leftovers from a dinner that took place last week. I imagine that those of you with boyfriends don’t […]

Il Marinaro

In the United States, marinara sauce is a basic tomato sauce, typically flavored with garlic, onion and herbs. In Italy, it has a different meaning — as a seafood and […]

Pure and Simple

Originally from Naples, this is one of the simplest sauces for pasta — garlic, olive oil and herbs. The secret is not to let the garlic burn because it will […]

Roasted Vegetables with Lemon and Herbs

Roasted vegetables with lemon and herbs red-skinned potaotes, diced baby brussel sprouts turnips, diced shallots, peeled and quartered Vidalia onion, diced extra-virgin olive oil kosher salt cracked black pepper 1 […]

From Venice With Love

This dish is characteristic of the cuisine of Venice and was adapted from Mario Batali‘s Simple Italian Food. The original uses bigoli, a type of spaghetti-like pasta with a hole […]

Dinner, 31 October 2007

Conchiglie with broccoli, anchovies and red pepper 1 clove garlic, chopped 2 anchovy fillets olive oil red pepper flakes broccoli cooked pasta grated pecorino chopped Italian parsley Cook pasta and […]

Indian Summer

Some pix from the greenmarket this weekend: Miniature Japanese black eggplants the size of a palm.   * * *   It’s simply amazing that heirloom tomatoes are still available […]

Congee

Congee, garnished with broiled skinless boneless chicken breast, shredded pickled ginger, chopped scallions, sesame oil, soy sauce, ginger vinegar and minced heirloom chiles. For the ginger vinegar: shred 3 tablespoons […]