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I Love Chili con Carne
Red Hot Chili Peppers, by Maria Kireev. Recipes below: My Chili con Carne; My Hot Sauce, Mexican Style If you’ve never tasted chili as imagined in the culinary head of an Italian American girl, you’re...
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A November Minestrone with Pumpkin, Parsnip, Borlotti Beans, and Rosemary
Still Life with Soup Tureen, by Oskar Moll. Recipe below: Minestrone with Pumpkin, Parsnip, Borlotti Beans, and Rosemary Minestrone, the big chunky vegetable soup of Italy, is traditionally cooked...
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Fusilli Lunghi with Clams, Pancetta, and Sweet Pimentón
Pearl Clam Shell, by Denisa Mansfield. Recipe below: Fusilli Lunghi with Clams, Pancetta, and Sweet Pimentón I recently got back from a trip to Andalusian Spain, where I went partly to look into the...
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Red Is Always Five, plus a Recipe for a Five-Ingredient Winter Tomato Sauce
Study in Red Number 5, by Robert Galick. Recipe below: Five-Ingredient Winter Tomato Sauce When I was about seven or eight I started seeing colors with numbers. A color would jump out at me when I...
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A Cook and Her Herbs: Onion Torta with Pancetta and Thyme
My favorite Van Gogh painting, with onions and a copy of French chemist and politician F. V. Raspail’s Manuel Annuaire de la Santé, from 1889. Recipe below: Onion Torta with Pancetta and Thyme I...
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Tagliatelle with Shrimp, Rosemary, and Ginger
Recipe below: Tagliatelle with Shrimp, Rosemary, and Ginger I love my Southern Italian Mediterranean food. Those are the flavors of my life that I was exposed to at an early age and have been cooking...
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Fettuccine with Chicken Liver, Prosciutto, and Thyme
Alison with a Chicken Painting, by Nancy Long. Recipe below: Fettuccine with Chicken Liver, Prosciutto, and Thyme I’ve been thinking about foods people love, things they even crave. Chocolate is a big...
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Penne Rigate with Spinach, Prosciutto, and Cream
Spinach and Carrots on a White Wooden Chair, by Natasha Breen. Recipe below: Penne Rigate with Spinach, Prosciutto, and Cream Before I started cooking professionally I worked at Amnesty International...
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Duck Ragù with Black Olives and Orange
Still Life with Duck, by Chaim Soutine, 1924. Recipe below: Duck Ragù with Black Olives and Orange In the early 1980s when I met the man who was to become my husband, he was involved in a rented group...
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On Rosemary Candles, and a Recipe for Penne with Clams and Red Pepper...
Still Life with Dainties, Rosemary, Wine, Jewels, and a Burning Candle, by Clara Peeters. Recipe below: Penne with Clams and Red Pepper Rosemary Sauce. I’m always cold in March. There’s never enough...
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Women with Fish
I think it’s important to look well groomed and neat. I like to feel clean even if I’m not clean.
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Braised Chicken with Morels, Tarragon, and Thyme
Still Life with Morels, by Tom McNemar. Recipe below: Braised Chicken with Morels, Tarragon, and Thyme Last night we had a thunderstorm that lasted for more than an hour. It was the low rumbling kind...
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Asparagus with Anchovy Parmigiano Breadcrumbs
Asparagus, by Anastasiya Kharchenko. Recipe below: Asparagus with Anchovy Parmigiano Breadcrumbs For many people asparagus tastes like grass. Like grass but sweet. I guess I’d somewhat agree, but what...
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Gemelli with Nettle Lemon Pesto and Mussels
Nettle Sting, by Lizzie Harper. Recipe below: Gemelli with Nettle Lemon Pesto and Mussels The thing about stinging nettles is that they really do sting. I was surprised to learn this. I thought it was...
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Ditalini with Shell Peas, Prosciutto Cotto, Cinnamon, and Basil
Three Peas in a Pod, Me and My Sisters Laura and Dottie, by Judy Seay. Recipe below: Ditalini with Shell Peas, Prosciutto Cotto, Cinnamon, and Basil Ditalini goes into pasta fazool (or pasta e fagiole...
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An Herb Garden Update for Late June, with a Recipe for a Soft Herb Salad with...
Herbs, by Evelina Poplian. Recipe for a soft herb salad in the next-to-last paragraph below. So far all my herbs look good. I knew they were starting out in that direction when in early spring my...
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Zucchini Gratin with Thyme and Goat Cheese
Zucchini on Newspaper, by Katia Ricci. Recipe below: Zucchini Gratin with Thyme and Goat Cheese It seems a lot of people need help with zucchini, mostly with how to change it up from the usual pan...
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Women with Fish, Continues.
What a prickly beauty. Big tail, small head. Will she ever get out without tiny, bloody scratches? I say, not likely. But artichokes are always worth the work.
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