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Frittata di Pasqua with Ricotta, Soppressata, and Breadcrumbs, plus Some...
Eggs in a Box, by Vita Schagen. Recipe below, incorporated in text: Frittata di Pasqua with Ricotta, Soppressata, and Breadcrumbs There was a time when eggs upset me like nothing else in the kitchen....
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Asparagus Soup with Montasio, Lemon, and Tarragon or Basil, plus Some...
Asparagus and Figs, by Abra Johnson. Recipe below, incorporated in text: Asparagus Soup with Montasio, Lemon, and Tarragon or Basil This is my second asparagus post this year, yet the season has only...
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Women with Fish, the Story Continues
Woman with Fish, Francois Emile Barraud I don’t really feel good about serving this to you. I’m sort of embarrassed, it’s so meager, but it’s all I’ve got. I hope you’ll accept it. It’s super fresh....
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Cavatelli with Fava Beans, Guanciale, Cacia di Roma, and Mint, plus Thoughts...
The Senator and the Fava Bean, by Mark Lindsay. Recipe below, in text: Cavatelli with Fava Beans, Guanciale, Cacio di Roma, and Mint It’s an Italian cook’s Zen time of year again, the time when fava...
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The First Signs of Spring at the Union Square Greenmarket
Union Square Tulips in a Blue Vase, by Erica De Mane. I just got back from the Union Square Greenmarket and can report that there’s still no asparagus. I guess it remains too cold down in New Jersey....
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Stinging Nettle Soup with Crème Fraîche, Thyme, and Pine Nuts, plus Some...
Nettle, by Erica Peebus. Recipe below, in text: Stinging Nettle Soup with Crème Fraîche, Thyme, and Pine Nuts Every April a stinging nettle patch reemerges in my upstate yard. It is wider every year,...
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A Union Square Greenmarket Spring Update
Poppies from the Union Square Greenmarket, painted by me. Finally the real deal (above). Tonight I’m making them with guanciale, thyme, butter, and white wine, and tossing them with penne or a shape...
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Gnudi with Nettles and Ricotta, Dressed with Bay Leaves and Butter
The Maiden, by Giovanni Boldini. Recipe below: Gnudi with Nettles and Ricotta, Dressed with Bay Leaves and Butter When I first started out on my cooking journey, I found myself setting up the kitchen...
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My Herb Garden: An Update
Herb Garden, by Christina Plichta, 2011. So far my herbs looks pretty good. Perennials that never acted like perennials in the past have decided to. Fennel and tarragon have reemerged for the first...
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Calzone with Scamorza and a Spring Herb Pesto
A poster with a calzone on a maiolica plate. Recipe below, in text: Calzone with Scamorza and a Spring Herb Pesto The word calzone doesn’t immediately make me think warm weather cooking. It reminds me...
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Greenmarket Update: The Abingdon Square Saturday Market
Abingdon Square Park, with the bronze World War I doughboy installed in 1921. I’m so lucky to have the small and extremely manageable Abingdon Square Greenmarket only a few steps from my apartment....
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Romanesco Zucchini Tart with Mascarpone and Marjoram
Zucchini, by Julia from Ukraine, 2020. Dark green, gray green, and yellowy green were always good colors for me. When I was a kid I loved wearing forest green tights. Capezio made excellent ones,...
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The Beauty Bar at the Italian Labor Center, plus a Summer Recipe for Fregola...
Recipe below: Fregola with Mussels, Ginger, Basil, and Saffron In 1995 a cocktail bar opened in an old beauty parlor on East 14th Street. Two guys from the neighborhood approached the lady who had...
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Cool Zucchini Soup with Lemon Thyme
Lemon and a Sprig of Lemon Thyme, by Julian Merrow-Smith. Recipe below, in text: Cool Zucchini Soup with Lemon Thyme I never used to love lemon thyme. I found it too air-freshener-y. But the more I’ve...
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Purslane Salad with Nectarines, Pine Nuts, and Ricotta Salata, plus Early...
Potted Purslane with Sun Dapples, by Krysteen Waszak. Recipe in text below: Purslane Salad with Nectarines, Pine Nuts, and Ricotta Salata I will eat pretty much anything at least once, and usually...
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Peach Sorbetto with Basil and Crème Fraîche
Pile of Peaches, by Joseph Keiffer. Recipe in text below: Peach Sorbetto with Basil and Crème Fraîche Peaches and basil make a sublime pairing that I love sweet or savory. The melding of the two...
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Union Square on a Monday in August: An Eggplant Roundup
Still Life with Aubergines, by Henri Matisse, 1911. I just spent a confusing afternoon trying to sort out all the varieties of eggplant now available at the Union Square Greenmarket. August is when...
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