17,287. That’s how many days Barbara and I have been married, so far. There are many good reasons, but one is that she is a talented, creative and intuitive cook. Tonight’s example is a Cabbage and Potato Soup that she … Continue reading
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Actually, I will try the Polpicello tonight, so we will see if the streak stays intact. P.S. at 10:30 PM: It’s terrific! Rich, balanced Calabrian red wine, went beautifully with eggplant, tomatoes, chard and onions stewed and served atop a … Continue reading
The growing season is not very long in New England; yesterday was the last farmer’s market in our neighborhood. It was an opportunity to go there, as well as to the year-round farm stand nearby to stock up on the … Continue reading
We just spent two days on the island, closing up the house for the winter. Weather ran the gamut, from perfect fall afternoon, through rain showers and windy — the usual mix. This post is about the beach, and a … Continue reading
After cooking the gnocchi we ate that night (previous post), I froze an equal amount that the dough made, to save for next time. Here is what they look like after coming off the gnocchi board. They freeze well, and … Continue reading
Remember the roasted butternut squash last week, for the Cappellacci di Zucca? Well, I had some puree left, and I found a recipe for gnocchi in La Cucina di Lidia, so I decided to make some tonight. Note: I used … Continue reading
Good friends of ours took the bold step of inviting us out for dinner tonight, but at the last minute, they had an unexpected water leak in their house and we had to reschedule to next month. We certainly … Continue reading
It probably will not surprise you that — after seeing all those marvelous ingredients in New York last week — I couldn’t wait to cook again when I got back home. One night I cooked the Umbrian lentils with cauliflower, … Continue reading
Anyone passionate about food and wine ought to spend some time in New York City. The breadth and quality of choices are magnificent. And that is why I took a three-day trip there this past week. Normally, I would do … Continue reading
I’m on a roll this week. My turn to make dinner. I’ve been looking forward to using the block of tofu in the refrigerator, but I want Italian, not Asian style. As this dinner evolved, it had strong influences from … Continue reading
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