So Many Recipes, So Little Time
The sign was the draw — patio is open. We were looking for something outdoor with a nice selection of small plates to share. And honestly, it was Valera — the host — who made me to actually check out the menu. Never looking like a valued customer in my after-the-workout attire, I was pulled…
There’s a strong possibility, I was Peruvian in my previous life. For one thing — potatoes. They must be included in my last meal. But then, here’s this whole new development in my possible Peruvian heritage that has surfaced recently. These are the last few weeks we’re following Charlotte, our youngest baby, and her winterguard…
This 1967 book is an heirloom. It was my introduction — induction? — into The Ferraro Family. Every time this book comes into my eyesight, it’s Gus whisking Leone’s Master Salad Dressing or Barbara’s intense stare into the pot with Zuppa di Pesce on Christmas Eve. It’s the Christmas Tree in front of the sliding…
Inspired by our culinary success during Easter preparations and anxious to move on to the season two of Stranger Things, Charlotte and I came up with a couple of other cooking projects. Have to put this recipe here first before I lose it and forget all my adjustments. It’s is hard to strike out with…
This one started the whole cooking craze. When we got married, I didn’t really know how to cook. My mom took good care of me and all my life prior to Tom was school, school, school. Tom has never put any pressure on me to cook, or serve, or deliver. He really prides his independence….
My usual assignment for a family Easter gathering is vegetables. There’s one dish I make every year — an element of comfort — and one new — a surprise. The idea for the traditional one comes from 2001 Food & Wine magazine. For a couple of years, I followed the recipe to a T, then,…
A meatloaf from “A Meatloaf in Every Oven” book. This one comes from the chef Michael White whose NYC restaurant Marea on the South side of Central Park is famous for upscale pasta and celebrity watching. For years, I walked by this restaurant several times a week to my favorite barre studio in the city….
It was supposed to be a classic chicken soup — I am still nursing a cold. But recent frost that prompted a hasty garden clean up provided a good deal of tomatillos, a few poblanos and serranos. In the pantry, there were two cans of hominy from some previously failed project, pepitas, cilantro, and lime….
Cape Malay — savory, rich, and spicy curry from South Africa with rice, roti, and pickled tomato-onion relish. The list of ingredients is long but, an Ottolenghi-prepared mise-en-place-enthusiast, I breezed through it with pleasure. This is my favorite way to cook acquired years ago reading books by Fu Pei Mei, a distinguished Chinese culinary artist:…
In our family, fall is the season of birthdays and time to go out. Not that we don’t go out otherwise. It’s that these fall outings are more thoughtful and better justified — pleasures less guilty. The birthday boy chose the fusion of Latin and Chinese flavors on Upper West Side in Manhattan at La…