Rhubarb Vinegar Chicken

I’ve wanted us to do vinegar chicken for awhile and Jody, who can never see a lily without thinking of three different ways to gild it, suggested we invite rhubarb. Fine with me, as long as it didn’t make my mouth turn inside out. She also knows that I’ll eat rhubarb in just about anything.

Closed

The Garum Factory is closed today to mark the passing of George Floyd and to acknowledge what animates so many people protesting right now: George Floyd did not have to die. Jody and I have been reading and listening and – when invited – helping. We didn’t curate the list which follows. We know about …

Swordfish with Olive Salmoriglio

Crossword puzzle aficionados will recognize Nobody ever told me as a familiar clue. The answer is LAMEEXCUSE. That’s all I can offer for why I didn’t recognize the orange slab of swordfish Jody brought home for this week’s blog. It’s called pumpkin swordfish – new to me – and the jack o’lantern color results from …

Cheddar and Chive Soufflé

Maybe lockdown is the perfect time to bring back soufflés. If you screw it up – and you probably won’t – and who’s going to complain? A few months or a year from now you can whip one up for a special night. Then, Jeez, who knew you could make a soufflé? Plus it has tons of Parmesan and cheddar in it.

Baked Scrod with Yogurt Mayonnaise

Salt and pepper scrod, smear on the yogurt-mayo combo and throw it in the oven. Wait a bit, then add a pound of asparagus (two pounds works too), just so you don’t have a meal that’s white fish on white plate with white sauce. Ten minutes of prep, half an hour while everything cooks – wango-tango and Bob’s your uncle – there’s dinner.

Fresh Pasta Bow Ties with Lemon and Pistachio

Long ago and in a galaxy far far away – Emilia Romagna, 2019 – a band of happy cyclists with Il Tourissimo spent an afternoon at Casa Artusi, the famous cooking school in Forlimpopoli devoted to l’arte di mangere bene, the art of eating well. Eating well, in the Casa Artusian worldview, includes preserving and …