Tuscan Shrimp and Beans

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Tuscan Shrimp & Beans

During this pandemic, we have watched television more than ever: movies, documentaries, opera from the Met, and, perhaps not surprisingly, cooking shows. Indeed, ever since we “cut the cable” and turned to streaming, I’m amazed at just how many television chefs there are. And although we’ve discovered a few new channels like Tastemade and Bon Appetit, none has in my opinion provided higher quality than good old PBS.

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Slow-Roasted Citrus Salmon with Herb Salad

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Slow-Roasted Citrus Salmon with Herb Salad

Sometimes a dish comes out so good that I regret not taking pictures for the blog of my preparing it. Then, all too often, dishes like these get lost in my files and are never written up here. Well, last night, I prepared such a dish and decided to blog about it even though the only photos I have were taken after it was cooked.

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Saffron Fish with Red Peppers and Preserved Lemons

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Saffron Fish with Red Peppers and Preserved Lemons

Perhaps the pandemic’s blurring of time, Passover seemed to creep up on us unexpectedly on Saturday afternoon. As a result, I hadn’t planned anything for our first Seder. Almost all of our meat was in the freezer and wouldn’t defrost in time for dinner. That’s when my calmer better half suggested fish as an alternative. We had plenty of salmon on hand, and although that too was in the freezer, it only required a couple of hours to defrost.

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Penne With Spicy Calabrian Shrimp

Penne with Spicy Calabrian Shrimp

I had originally planned to begin a series of posts focusing on retro dishes from the 50s and 60s. That plan found its way to the back burner, however, when my brother suggested a recipe for penne with spicy Calabrian shrimp from Giada De Laurentiis’s latest cookbook, Eat Better, Feel Better.
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Orecchiette with Salmon, Arugula, and Artichokes

Orecchiette with Salmon, Arugula, and Artichokes

Once again, the recipe highlighted in today’s post was suggested by my better half, who informed me that we had a haul of salmon in our overcrowded freezer that needed to be pared down. The recipe, “Orecchiette with Salmon, Arugula and Artichokes” is by cookbook author Grace Parisi and comes from the December 2012 issue of Food and Wine.

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Skillet-Roasted Chicken and Potatoes

Skillet Roasted Chicken and Potatoes

At the end of yet another stressful pandemic week, I was once again seeking comfort food. Something homey, simple, and familiar. My search led me to the top shelf of my bookcase and Ina Garten’s Modern Comfort Food, where I found a recipe for skillet-roasted chicken and potatoes.

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Pork Roast Simmered in Milk

Pork Roast Simmered in Milk

When it comes to Spanish cuisine, I can’t think of any better authority on the subject than Penelope Casas. While she may not be as famous as the celebrity chefs who dominate the airwaves, she ranks highly among those scholarly chefs, like Paula Wolfert, Fred Plotkin, or Nancy Harmon Jenkins, to name a few, who strive to capture tradition and authenticity in their recipes.

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Pan-Roasted Chicken with Tomatoes, Rosemary, and Garlic

Pollo al Rosmarino

Watching the latest episode in Stanley Tucci’s CNN series, Searching for Italy, which focused on Roman cuisine, led me to a more serious and scholarly treatment of the subject, Oretta Zanini de Vita’s Popes, Peasants, and Shepherds.

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Sausage-Pork-and Ricotta Meatballs

Sausage-Pork-and-Ricotta Meatballs

Valentine’s Day 2021, our latest holiday during this pandemic, was possibly our happiest. Perhaps, the mood swing could be contributed to our having secured our first shots of the vaccine a week ago or even to the beautiful two dozen roses that were delivered to our door that morning. But while those events may have played a part, I’d have to say my husband’s suggestion for our Valentine’s dinner deserves most of the credit.

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One-Pot Chicken with Caramelized Lemon and Dates

One Pot Chicken with Caramelized Lemon and Dates

While sheltering in place during the pandemic, I find myself watching more cooking videos on YouTube than I’d like to admit. Many are a waste of time, but some, like the one that influenced today’s post, are inspiring. I discovered the video through Alison Roman’s “A Newsletter: Recipes, Stories, Unsolicited Advice.”
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