If you’ve never had semolina gnocchi you’re in for a treat this week. Drift down to Jody’s notes for an idea of how good they taste, what they are, etc., then come back here for a few more practical comments. Ready? Okay. You probably already have some idea of what gnocchi are (e.g. thimble-sized …
Category Archives: Easy
PC Adventures – Chicken Curry with Carrots and Ginger
After ten days of culinary heavy lifting we thought it was time to lighten things up and make a meal that takes less than 30 minutes to put together–that’s prep and cooking, 30 minutes. Allow me to introduce Chicken Curry with Carrots and Ginger. Recyclable shopping bag to table in 30 minutes. …
Lemon-Bay Scones with Currants
On Christmas morning we usually have something special. This year Jody decided on scones, Lemon-Bay Scones with Currants. Which meant that this past week she’s been running a bake-a-thon in quest of the perfect scone. I work at home, usually alone, and the availability of incredible treats can make the atmosphere just a little too …
Is That a Fig and Walnut Salami? Or Are You Just Happy to See Me?
Fig and Walnut Salami? You’re joking, right? Of course we’re joking, we’re always joking. Just not about the salami. When Jody and I make edible gifts we like to prepare something a little offbeat. For most of the year Italians, like Americans, equate salami with oblongs of cured meat, but come the holidays Americans and …
Parnsip Pototato Pancakes with Horseradish Sauce
It’s been a decade since we cooked or ate Thanksgiving dinner at home. Rialto is open, and Jody could hardly ask her staff to work if she weren’t willing to shoulder up to the hot line beside them. On Thanksgiving evening we did what we always do–we had dinner at the very end of service …
Thumbprint Jam Cookies
A friend and budding jam magnate, Bonnie Shershow, recently asked me for some editorial advice, which I was happy to give, and then rewarded me with a half-dozen jars of her preserves. We never have six unopened jams in my house. For awhile I can hold the line, the spirit being willing, but the flesh… …
Turkey Soup with Baby Bok Choy and Rice Stick Noodles
What a crazy few weeks it’s been–mostly due to Jody’s schedule around the opening of TRADE (doing well, thank you very much). Five pounds of additional padding has mysteriously appeared around my waistline, the price for ignoring my bicycle and spending too much time sitting at the TRADE bar nursing a Delirium Tremens in hopes …
Fast Food for the Soul – Spaghetti with Kale, Salami and Toasted Garlic
I happened to have five bunches of kale in the fridge that I stripped and began cooking last Friday evening for no reason other than the obvious one that it needed to be cooked. Then our son Oliver and four friends rolled through the door from New York. Hi hi hug hug. Got anything …
In the garden of bitter delights – broccoli rabe with pine nuts and pomegranate
I love it when food makes an appearance in folktales or mythology. Trouble’s about to descend on River City. When Rapunzel’s pregnant mother wakes in the night, craving broccoli rabe, we know her husband is in for a rough go. When ravenous Persephone, kidnapped by Hades, is brought face-to-hungry-stomach with a pomegranate, ominous minor chords …
Riders of the lonesome sage – Roasted Squash with Sage Pesto
Only a handful of cooking techniques are really foolproof. Roasting squash is one of them. To screw it up you have to throw the squash in the oven, drive away in your car, and never come back. Roasted Squash with Sage Pesto is only slightly more complicated. You add stuff to a blender, pulse a …
The Garum Factory 