Pasta with Red-Pepper Sauce

Pasta with Red-Pepper Sauce

Sometimes what’s in our refrigerator dictates what’s for dinner—especially when it’s produce a little past its prime. This was the case last week when I found two red bell peppers on the decline as well as a large onion in a similar state. Not surprisingly, the first thing that came to mind was pasta.

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Tuscan Fried Chicken (Pollo Fritto)

Tuscan Fried Chicken

When it comes to cooking, Tuscany may be famous for its Florentine beefsteak, crostini with chicken-liver spread, thick ribolitta soup, and even its panzanella bread salad, not to mention extra-virgin olive oil and truffles. I believe few, however, would associate the area with fried chicken. Indeed, even after numerous trips to this region and having enjoyed many meals there, I never came across it. In fact, I only discovered it recently while preparing a recipe for a chicken and onion stew from Wilma Pezzini’s The Tuscan Cookbook, which I wrote about here a few weeks ago.

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Musing: A New Way with Lamb Chops

Grilled Lamb Chops

During these days of sheltering in place, avoiding crowds, and making the most out of what’s available at the supermarket, I’ve grown more flexible in the kitchen. This short post is one example of an old dog learning new tricks.

More often than not, when it comes to lamb chops, I opt for baby lamb chops cooked scottadito (Italian for burnt finger). Thin, lightly marinated chops are placed on hot grill pan, cooked on high for two minutes a side, and then served with a dollop of green sauce or pesto. I’ve written about them here.

Lately, however, I’ve been unable to procure these baby chops and have had to settle for thicker loin chops, which until recently weren’t turning out quite right for me. Because of their size, they were coming out either dry and over cooked or too rare and chewy.

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Chicken & Onion Stew

Chicken & Onion Stew

When I saw this chicken recipe on Diane Darrow’s Another Year in Recipes blog last week, I knew I had to make it. Diane is among the most intelligent and eloquent food writers I know. Along with her wine-maven husband Tom Maresca, she’s authored two cookbooks on Italian cooking and can always be relied on for expert advice on the subject of authentic Italian cuisine.

Diane found the recipe in Wilma Pezzini’s The Tuscan Cookbook, published in 1978 and has been writing a series of three posts from it that cover three standard courses of an Italian meal (primo, secondo, dolce). Her description of the book, along with the posted recipes, motivated me to purchase a used copy of it, which I’ve found to be an unsung gem, both instructive and engaging to read.

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Sheet-Pan Chicken with Jammy Tomatoes and Bacon

Sheet-Pan Chicken with Jammy Tomatoes and Bacon

Once again, my post results from a request from my husband for a recipe he found in his email. It’s one of those increasingly popular sheet-pan dinners from The New York Times that have become a go-to for us while under quarantine.

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Lemony Shrimp Over Zucchini

Lemony Shrimp Over Zucchini

Yes; another shrimp dish. But during these times, they’re the only fresh seafood that’s readily available to us. Moreover, they’re a steal at $5.99/pound; easy to prepare for a weeknight; and utterly delicious.

Some zucchini in the fridge from our local farmers market brought to mind a recipe from Lidia’s Celebrate Like an Italian that I had come across a few weeks ago. Like many of the recipes in this book, this one yields enough food to serve 6 to 8. Therefore, since I was cooking only for two, I cut down on some, but not all, of the ingredients. For example, rather than cooking two pounds of shrimp, I used one and similarly reduced the number of zucchini from four to two.

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Musing: Pasta Comfort

Gnocchi alla Sorrentina

During these long days of sheltering at home, I find myself endlessly, and at times mindlessly, surfing the web, diving through email, floating on social media, and swimming in the sea of blogs. To maintain my sanity, I’ve made it a rule to suspend all such e-aquatic activity for the day before we sit down to our preprandial libation and eventually move on to dinner. Given the current social and political climate, our dinner hour(s) provide, more than ever, a refuge from what we’re all facing.  And one of the most reliable sources of comfort at our table is pasta.

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Shrimp with Herbes de Provence

Shrimp with Herbes de Provence

Having endless hours at home these days, I decided to do some housecleaning on my computer, deleting old emails, files, and photos that were just taking up a lot of space. This chore eventually led me to the largest folder on my Mac, labeled “Recipes.”

I use this folder to collect ideas for posts from online sources like Epicurious, Food & Wine, the New York Times “Cooking” site, and the like. Not surprisingly it’s huge, bulging with recipes, some dating back six or seven years. Almost all of them include source information, which facilitates giving credit to their originators.

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Tender Lamb Shoulder

Tender Lamb Shoulder

To make room in our freezer, something that’s a much valued resource these days, I took out what I thought was a 3 1/2 pound lamb shoulder roast, which wound up to be 2 individual roasts. Originally, we had intended to use the lamb for Easter, but we needed the space.

The recipe I had chosen almost a month ago, “Tender Lamb Shoulder,” is from Jamie Oliver’s 5 Ingredients cookbook. In fact, it was watching him prepare this dish on our local PBS station that motivated me to purchase the book, which has already provided the source for several posts on Cooking from Books.

If you follow my blog, you probably know that I gravitate towards recipes that use a modicum of ingredients, require a minimal amount of prep, and deliver loads of flavor. The subject of today’s post checks all those boxes: 5 ingredients, 10 minutes prep, and a panoply of flavors.

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Wine-Braised Chuck Roast with Onions

Wine=Braised Chuck Roast with Onions

With limited access to the grocery store, I chose a recipe for a boneless chuck roast that required no more than what I already had on hand. Onions, a few herbs, a little tomato paste, and some white wine.

The recipe from Epicurious.com first appeared in the January 2005 issue of Gourmet magazine and, given its simplicity, it yielded, much to my surprise, one of the best pot roasts I’ve ever had either at home or in a restaurant.

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