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"Primi"
Thanksgiving doesn’t have a special song, like Jingle Bells or Easter Parade. But all around the country, home cooks are singing the same tune and it’s a lament: “I spent two days slaving in the kitchen, and the meal is over in less than an hour!”
Here’s [...]
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A Q&A WITH RAFFAELE BOSCAINI
For Amarone lovers, Masi is a household name. One of the oldest wineries in Valpolicella, it was founded in 1772 by the Boscaini family when they purchased a plot of land called Vaio di Masi, or Little Valley of Masi, from which the company takes its name.
Since [...]
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Yesterday on my walk in Brooklyn’s Prospect Park, I spotted two hopeful signs of spring: purple crocuses and a robin. I nearly swept them up in my arms, so welcome were these harbingers of warm weather, especially after the dour, unrelenting winter of snow we suffered this year.
These merry messengers [...]
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My friend Beth Kracklauer is an editor at Saveur, my hands-down favorite cooking magazine. For an article on nutmeg, she managed to snag this recipe from Al di La, my hands-down favorite Italian restaurant in Brooklyn. I made this as part of my New Year’s Eve dinner feast [...]
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Since getting a new publisher, La Cucina Italiana has undergone a welcome transformation. The magazine’s photography is gorgeous and the recipes are no longer so stodgy; now they’re up-to-date renditions that combine classic Italian cooking with a modern edge.
Case in point: This summer salad.
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When it’s sweltering outside, nothing beats gazpacho, Spain’s cold vegetable soup. I found this recipe during my college days (in Myra Waldo’s Complete Book of Vegetable Cookery) and have stuck with it ever since; I never had any better. One critical ingredient is Spanish paprika. Look for a [...]
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This spring salad can be served straight up or as crostini, over toasted bread. The lemon vinaigrette sharpens the creamy white beans for a lively vegetarian meal.
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This is my favorite recipe from my DC friend Cecelia, which she got from the Food Network. Like all great pasta, it’s a simple combination of perfect partners—in this case, rich smoked salmon and spring’s sugar snap peas. It tastes fresh and healthy, and it is!
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