The other day at my favorite local butcher, Bleecker & Greer in Rockport, Maine https://www.mainemeat.com, I spotted a freezer tray full of chunks of oxtail and immediately grabbed it to add…
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Pasta
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L’orto del professore, the professor’s garden, is riotous, an unruly tumult of beans and squashes, tomatoes and peppers, cabbages, kale, lettuce, cucumbers, and wild things too. When I visited il professore a…
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How do you say delicious in Italian? You could start with battuto. That’s Italian for a combination of chopped vegetables, sometimes with a little added cured pork (pancetta, guanciale, prosciutto, even a slice…
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In the New York Times this week there’s a recipe for pasta with sardines and wild fennel that is what Sicilians themselves claim as their most authentic dish–probably because it’s so darned…
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How about festive, bright red pasta in a dazzling red sauce for a jolly Christmas table? And if it’s easy on the cook as well, what could be better? Pasta in a spicy red-wine sauce…
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More than 120 pasta recipes focused on seasonal ingredients. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. There are few…
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Quick Fix for Leftovers. I roasted a boneless pork loin for company supper, following a recipe in The New Mediterranean Diet Cookbook that I used to make when I lived on the island of…
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Busiate al Pesto Trapanese When a Sicilian friend Gabriella Becchina took me a couple of years ago to Mulini del Ponte, a grist mill in the heart of Castelvetrano, her hometown in southwestern…
