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Beef Shank Ragù with Rosemary, Lemon, and Marrow Purée
Still Life with Meat, by Claude Monet. Recipe below: Beef Shank Ragù with Rosemary, Lemon, and Marrow Purée I may have jumped the gun a bit with this recipe. I was itching to cook something fall-like,...
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Women with Fish
When I was twelve I had a deep desire to bear a child. The jealousy I felt when my mother’s pregnant friends dropped by was overwhelming. She served pignoli cookies, which were the most expensive ones...
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How Not to Improvise with Classic Roman Cooking: A Podcast
Perfect spaghetti carbonara at Da Danilo, in Rome. Here I am on a new podcast, talking to you about classic Roman dishes, spaghetti carbonara in particular. I love this dish, and after a recent trip to...
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Pumpkin Lasagne with Mascarpone and Parsley Sage Pesto
Walnuts, Wine, and Pumpkin, by Jeffrey Hayes. Recipe below: Pumpkin Lasagne with Mascarpone and Parsley Sage Pesto The pumpkin is a strange fruit, hard to penetrate, full of soggy fiber and seeds, with...
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Some Thoughts on Lasagna: A Podcast, Plus a Recipe for Lasagna with Wilted...
Pasta Machine, by Rachel Wilcox. Here’s a new podcast. It’s a talk about lasagnas, how I put them together, what styles I like, and the way I like to cook and serve them. I hope you enjoy it. Please...
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Christmas Biscotti with Pistachios and Cardamom
Pistachios, by Youqing Wang. Recipe below: Christmas Biscotti with Pistachios and Cardamom My grandmother didn’t bake, and neither does my mother. We never had homemade desserts, except when I decided...
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Parsnip and Apple Soup with Sage and Parsley Oil
Still Life with Parsnip, by Caralie Smith. Recipe below: Parsnip and Apple Soup with Sage and Parsley Oil I worked at Restaurant Florent in the mid-eighties. It was my first cooking job. The place was,...
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Warm Cauliflower and Farro Salad with Mustard and Tarragon
Wheat Field with Crows, Vincent Van Gogh. My friend Marie moved to Paris about a dozen years ago and then became vegan. No duck rillettes or Camembert? No Day-Glo macaroons? What do you make of this...
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Braised Fennel Bohemian Style
Fennel with Lemon and Peel, by Brandin. Recipe below: Braised Fennel Bohemian Style I love cooking with the lumpy, hard vegetables I find in winter—celery root, turnips, even rutabaga. But there comes...
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Women with Fish
I know Carnavale is over, but I still feel like celebrating. And please note, my hat is Lenten approved.
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Panino with Mortadella, Ricotta, and Pistachio Vinaigrette
Mortadella for Breakfast, by Edward Dwurnik. Recipe below: Panino with Mortadella, Ricotta, and Pistachio Vinaigrette Recently I was playing around with a potentially newish pasta dish that I thought...
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Chicken Roasted with Cognac, Quatre Epices, and Strong Herbs
Chicken Oil Painting, by Vanilla Beer. Recipe below: Chicken Roasted With Cognac, Quatre Epices, and Strong Herbs So here’s a fine restaurant technique I learned many moons ago while working at a...
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Emmer Primavera with Asparagus, Peas, Radishes, and Mint
Recipe below: Emmer Primavera with Asparagus, Peas, Radishes, and Mint There’s absolutely nothing springlike going on at my New York Greenmarkets yet, not even those unappealing fiddleheads. So I’m...
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Pan Roasted Asparagus with Herbs, Butter, and Eggs
Spring in Liguria, by Ginette Callaway. Recipe below: Pan Roasted Asparagus with Herbs, Butter, and Eggs While working out this new asparagus recipe, I got to thinking about the ways I’ve passed on...
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Escarole Salad with Radishes, Ricotta Salata, and Garlic Croutons
Escarole, by Todd Lynch. Recipe below: Escarole Salad with Radishes, Ricotta Salata, and Garlic Croutons There were certain foods that set an Italo-American family apart from other households in our...
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Snap Peas with Pepato, Lemon Zest, and Mint
Peas, by Mateusz Tokarski, 1795. Recipe below: Snap Peas with Pepato, Lemon Zest, and Mint I’ve always had a hard time fitting snap peas into my life. They aren’t as delicate as shell peas or as...
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Asparagus Tortino with Fontina and Thyme
Field of Thyme, by Eileen DiGiacomo. Recipe below: Asparagus Tortino with Fontina and Thyme I wasn’t sure what to call this improvisational baked thing I recently made using leftover asparagus...
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Strawberries with Rosemary Honey Syrup and Ricotta
Insects on a Sprig of Rosemary, by Jan van Kessler the Elder, 1653. Recipe below: Strawberries with Rosemary Honey Syrup and Ricotta I’ve been getting strong cravings for rosemary. Seems like a strange...
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