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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 […]