This is a traditional dish from the Le Marche area of central Italy. It is similar to, and may be the ancestor for, the popular chicken with 30 cloves of garlic. It would most commonly be made with chicken pieces. I used a package of boneless chicken thighs I had in the freezer. This is Read More …
This year we wanted to have a seafood feast for two for New Year’s Day. Usually, we would make some variation of the San Francisco-style Italian-American soup Cioppino, such as Cioppino for the Beach . This time, for variety, I based our feast on a recipe in a new cookbook I got for Christmas, Food Read More …
This fish, potato, and olive oil spread is a variation on a Venetian classic Baccala Matecato and similar Italian and French spreads. The key difference is using smoked trout instead of dried cod as the fish element. This version is adapted from a recipe in Saveur. Since olive oil is a key ingredient, it is Read More …
After Thanksgiving, a common task is to find good uses for the leftovers. One of our standards is Leftover Thanksgiving Turkey Gumbo which I am making later today for dinner. I recently spotted an article in www.thekitchn.com about using leftover bread stuffing in Italian meatballs. This made good sense since what is stuffing but seasoned Read More …
Thekitchn.com recently had an article in which they raved about allrecipies.com’s “World’s Best” lasagna. That was intriguing, so I had to make it. My adaptation turned out very well. Note that the amount of sauce made for the lasagna is more than is actually needed, so you will have a few cups to use as Read More …
This is a lightly sweet member of the focaccia family which is flavored by grapes and anise liqueur. I have made this a couple of times over the years, this time as a way of using up some older grapes on the counter which had shriveled and did not have a good texture to eat Read More …
This is a quick dinner suitable for midweek. It is an adaptation of a recipe in the New York Times. It makes 4 entrée servings. ½ cup walnut halves ¼ cup olive oil (including the oil from the anchovies) 3 garlic cloves, minced 1 small can of anchovies ¾ lb. good spaghetti ¼ cup chopped Read More …
This is a good quick dish which is especially suitable for a weekday dinner. Almost all the ingredients are in a well-stocked pantry, except that you need fresh basil, which is currently plentiful in my garden. Use good oil-packed tuna – it makes a difference. This is adapted from a recipe in The Splendid Table, Read More …
This is the version of fresh pasta popular in the Emilia-Romagna region of Italy, and consists only of eggs and flour. With such a simple recipe, this is all about technique. I am following here the instructions of Guiliano Hazan on Craftsy. I used some Italian 00 flour, since I had some in the pantry, Read More …
This splurge dish was the main course for Alyssa’s birthday dinner. The original idea came from Bon Appetit, but we made a couple of changes. We simplified the preparation by using lobster tails (readily available frozen from Wegman’s) and we used mafaldine as the pasta. (Mafaldine looks a lot like a half-inch wide lasagna noodle.) Read More …