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 …

7-Hour Coffee-Roasted Pork

For many years the only fresh American pork I ate was the ground pork inside a steamed dumpling, the occasional blended meatball and the rare instance of a pork belly appetizer that found it’s way to me in a restaurant. Pork I ate as a kid – chops, mostly – hasn’t attracted me in decades, …