Tomato Risotto

Tomato Risotto

Last night’s supper resulted from the two of us thinking the other had taken the chicken thighs from the freezer that morning for my sheet-pan chicken with roasted tomatoes. When I asked my husband for them, he looked dumbfounded and replied “I thought you said you were going to do that.” Perhaps, it was my slip-up, but now I was faced with bowlful of diced grape tomatoes that needed to be used up.

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Musing: Dining in the Time of Pandemic

A Pasta Frittata

Solace and joy. This is what I feel almost every night I prepare our dinner while confined during this pandemic. The relief and comfort that come from making an old family recipe or the joy from discovering a new one, along with a nightly cocktail, keeps us going.

Today, I’m highlighting just two examples of dishes from last week that sustained not only our bodies but our souls.

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Risotto with Basil, Walnuts, and Parmesan

Basil, Walnut, and Parmesan Risotto

Around the beginning of this pandemic, my husband decided to devote his Aerogarden exclusively to basil. Because we use this herb quite often and in so many dishes, we didn’t want to be without it. Five months ago, however, we didn’t realize just how much basil our hydroponic wonder would provide.

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Braised Duck Legs Venetian Style

Braised Duck Legs Venetian Style

After months of sheltering in place and thinking we deserved a treat, my better half suggested splurging on a delivery from D’Artagnan, a purveyor of organic meats, poultry, and sausage as well as luxury items like foie gras, wild mushrooms, and truffles. Known for high quality, they cater to some of the finest restaurants in New York City. As might be expected, they’re also expensive.

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Stewed Lentils & Tomatoes

Stewed Lentils & Tomatoes

While cleaning out our pantry, I came across an opened bag of green lentils that needed to be used up, which was a find that serendipitously followed watching Ina Garten prepare a recipe for them on the Food Network.

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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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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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An Improvised Chicken Parmigina

Chicken Parmigiana (Click all photos to enlarge)

I don’t know how you are coping with this pandemic, but given our ages, we’re sheltering in place, trying to stay calm and carry on. To this end, preparing comfort food has helped a lot.

A case in point. Last night, after a hectic day trying to set up a work-from-home connection, we were both not at our best. So with what we had on hand, I decided to make something easy and comforting: an improvised Chicken Parmigiana.

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Anchovy Beef

Anchovy Beef

Even though our San Diego winters are nothing like those we experienced while living in New York City, they are nonetheless chillier and darker than our only other season “spring-summer-fall” and we find ourselves gravitating to hibernal fare like braises and stews. So with the arrival of daylight-saving time this weekend, I thought we’d have our last hurrah for winter cooking: a long braise of beef with loads of onions, anchovies, and green olives along with tomatoes and a full bottle of red wine.

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Braised Lamb with Red Wine and Prunes

Braised Lamb with Red Wine & Prunes

I’ve always been a fan of Mark Bittman and his minimalist approach to cooking. Not only are his dishes easy to prepare, but the typically limited number of ingredients in his recipes makes for clean, rich flavors Read more