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Escarole and the Italian American Mind, plus a Recipe for Gemelli with...
Escarole and Rainbow Radishes, by M. Susan Broussard. Recipe below: Gemelli with Escarole, Anchovies, Raisins, and Pine Nuts “That’s a lot of sca-roll.” That’s what years ago I heard my uncle Jack...
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A Cook and Her Herbs: I Like to Chop, Tear, and Scatter Herbs, plus a Recipe...
Still Life with Knife on Gray Table, by Mutlu Ertac. Recipe below: Fava and Caciocavallo Salad with Torn Mint Leaves. My first cooking job was at Restaurant Florent, in Manhattan’s Meatpacking...
View ArticleHere’s my new YouTube Video: A Cook and Her Herbs, How to Make Your Own...
Just a little correction. I usually make this recipe with a gallon of milk. In this video I used 1/2 gallon, which came out fine. But if you want to make this at home, I’d suggest using the whole...
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I Love Parsley—plus a Recipe for Fettuccine with Scallops and Parsley Lemon...
Parsley, Lemon, China, by Rick Osborn. Recipe below: Fettuccine with Scallops and Parsley Lemon Pesto Easter was sweet this year. Cold but sweet. My friend Katy came and stayed a few days. We had a...
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A Cook and Her Herbs: Homemade Stinging Nettle Pappardelle with a Walnut and...
Nettles, by Emma Clarke. Recipe below: Homemade Stinging Nettle Pappardelle with a Walnut and Spring Onion Condimento It starts every April. I find myself roaming around my backyard looking for edible...
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A Cook and Her Herbs: Risotto with Preboggion, Upstate New York–Style
Pair of Wild Herbs, by Sophie Labayle. Recipe below: Risotto with Preboggion, Upstate New York–Style I love a big foraged armful of spring greens from my upstate New York backyard. They’re the best...
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Riso Nero Venere with Scallops, Saffron, Pastis, and Basil
Red Scallop, by Mary Hubley. Recipe below: Riso Nero Venere with Scallops, Saffron, Pastis, and Basil A good way to expand your cooking knowledge is by buying an ingredient you don’t use and making...
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A Cook and Her Herbs: A Little Background
When I first moved to Manhattan from my Long Island childhood home, in the late 1970s, Downtown was an enticingly raw place. My studio apartment near Union Square got broken into a lot, once two days...
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Cherry Clafoutis with Bay and Lemon Thyme
First Cherries of the Season, by Vita Schager. Recipe below: Cherry Clafoutis with Bay and Lemon Thyme Cherry clafoutis as traditionally made in the Limousin region of France uses whole, unpitted...
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Crostata with Summer Peaches and Rosemary
Still Life with Peaches, by Paul Gaugin. Recipe below: Crostata with Summer Peaches and Rosemary Fruit and herbs. I’m always looking for good new combinations of fruit with fresh herbs. And in my...
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Women with Fish: the Vision Continues
These peaceful fish and lady are happy to be underwater, where they hear a lot of rumbling. This painting is by Sergio Fiorentino. This is a portrait of me.
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A Cook and Her Herbs: Grilled Pork Chops with Caper Sage Salsa
Pink and Sage Green, by Jennifer Hornyak. Recipe below: Grilled Pork Chops with Caper Sage Salsa I love a grilled pork chop. When it’s properly done the fat gets all crispy and there’s a slight pink...
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Apricot Tart with Almonds and Thyme
Still Life with Apricots, Luis Melendez, Naples, 1716–1780. Recipe below: Apricot Tart with Almonds and Thyme Growing up in New York I’ve almost never had a decent apricot. Seems we don’t know how to...
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Penne with Chicken Livers, Summer Tomatoes, Cognac, and Sage
Recipe below: Penne with Chicken Livers, Summer Tomatoes, Cognac, and Sage In Diana Vreeland’s “Why Don’t You?” column in Vogue, she would dare us to do all sorts of zany things like ride down Fifth...
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Shrimp Saganaki with Feta, Dill, and Marjoram
Shrimp Painting, by Suntola ART. Recipe below: Shrimp Saganaki with Feta, Dill, and Marjoram There used to be a small Greek restaurant, or more accurately a kind of a diner-restaurant, on the corner...
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