Skip to content

cooking demo

Gnocchi 5

Gnocchi has a permanent place in my repertoire. On average, I have it once or twice every six weeks. I usually make ricotta gnocchi because it’s lighter and lends itself […]

Breakfast for Dinner 2

When you’re making an omelette, you want two conditions: enough cooking fat and a thoroughly heated skillet. This is about 1 tablespoon butter. If you don’t have enough cooking fat, […]

Tomatoes and Oysters

Back before Mario Batali became a big star on The Food Network, he owned a restaurant named Po, located on Cornelia Street in Greenwich Village. One of Chef Batali’s signature […]

Recession Specials 4b — Monday

Radish, tomato and red onion “bruschetta” Click here for a closeup shot. Radishes and red cippolini onions were roasted in a 350 F oven for 30 minutes, then combined with […]

Risotto from Start to Finish

Wild mushroom and smoked bacon risotto Mushroom stock ingredients 1/2 ounce dried porcini mushrooms 2 T. olive oil 1/2 large onion, chopped 1 carrot, peeled and diced 2 celery ribs, […]