For the past ten years or so, I’ve been trying to make really good pizza at home. To that end, I’ve used numerous recipes for the dough and a few pieces of kitchen gear. The one dough that worked best for me was Roberta’s dough, for which the recipe can be found on the New York Times “Cooking” website.
Read more
My Neapolitan aunt’s stuffed peppers were one of my favorite side dishes. Even at an early age, I relished their savory bread-crumb stuffing laced with anchovies, capers, garlic, and parsley. To date, however, I haven’t found a recipe to duplicate them. But when I came across one for Campania-style stuffed peppers in Arthur Schwartz’s Naples at Table, I thought I’d give them a shot.
Read more
During COVID, we relied heavily on home delivery of our groceries from the supermarket as well as from shopping channels like QVC and HSN. And even now that the pandemic has been declared officially over, we still do a lot of shopping online since we’ve opted not to have a car and also because I’m still wary of crowded stores with narrow aisles. Throughout this period, one of our staples has been frozen salmon fillets which have been remarkably good albeit challenging to cook owing to their irregular size. So, when we get two almost identical fillets, I turn to one of my favorite recipes for them: salmon meuniere.
Read more
I’ve never been into grilling; yet despite my stance on it, we’ve owned three. Our first one was a small electric that we had purchased for our small terrace in our New York studio apartment. We used it three times. When we moved to a downtown-San Diego one-bedroom condo, with a considerably larger terrace, we bought a medium-size gas grill and used that no more than four times before we gave it away when we moved to New Jersey. So last year, now situated in a rural suburban townhouse, with quite a large deck that’s fitted with a natural-gas hookup, we bought an even larger grill and, as you might have already guessed, we used it maybe five times. This year, however, we decided it was time to join the grilling craze and began our outdoor grilling season with a huge ginger-soy London broil.
Read more
Cooking from Books 