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Category: Bacon

The Ultimate B.L.T for All Seasons

The Ultimate B.L.T for All Seasons

Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce.  And Clair de…

Fish Chowder from Sam Sifton in The New York Times

Fish Chowder from Sam Sifton in The New York Times

A No Recipe Recipe yields a Chowder so good, I had to share the recipe I made with it. Once a week, Sam Sifton of the New York Times publishes what he calls a “No Recipe Recipe”. There is no set of ingredients or steps…

The Ultimate BLT

The Ultimate BLT

My fondness for tomatoes is a recurring theme this month.  As we reluctantly end August, I will make the most of what has been a terrific tomato season here on Long Island.  I love every kind of tomato from the largest of heirlooms to the…

The Surprising Story of Fried Green Tomatoes and Martha Stewart’s Recipe for Non-Fried Tomatoes

The Surprising Story of Fried Green Tomatoes and Martha Stewart’s Recipe for Non-Fried Tomatoes

The season is upon us in the East.  The Fried Green Tomatoes are here.  They’re one of the foods I eagerly look for in the market.  And last weekend at the Farm Stand I found them.  Firm, unripened and very green.  Steady readers of this…

Scallop Saltimbocca with Golden Delicious Apples

Scallop Saltimbocca with Golden Delicious Apples

When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself.   “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce.   It was very good and, because of its ingredients, more expensive than most…

Summertime Spaghetti Carbonara

Summertime Spaghetti Carbonara

I got into a peck of trouble for pronouncing Pasta a cold-weather food.  And I have to admit, ‘they’ were right and I was wrong.  Pasta is one of the most adaptable of all foods.  Just think what you can marry it with! Fish, shellfish,…

Spring Pasta with Chicken Ragù, Fennel and Peas

Spring Pasta with Chicken Ragù, Fennel and Peas

  Pasta is one of my comfort foods.  There is something so satisfying about a big bowl of pasta, the flavors of the sauce melting into the noodles, grated or shaved Reggiano Parmigiano cheese topping the dish and there, at the bottom of the bowl,…

Dorie Greenspan’s Bacon and Egg and Asparagus Salad

Dorie Greenspan’s Bacon and Egg and Asparagus Salad

         I could eat our local asparagus until it was coming out of my ears.  Thanks to growers in Mexico and Peru,  asparagus is now a 12 month a year vegetable in New York and almost everywhere else. However, nothing but nothing comes close…

Three Great Additions to your Fall Cheese Boards: Sweet and Savory Bacon Jam, Fromage Fort and Toasted Walnuts and Raisins

 Top Left: Sweet and Savory Bacon Jam.  Center: Toasted Walnuts and Raisins Right: Fromage Fort           Simplicity itself: Toasted Walnuts and Raisins Fromage Fort with Garlic and Pepper I am always on the look-out for ways to freshen the tried and true.  …

Claudia Fleming’s Apple Crostata with Bacon Toffee

Claudia Fleming’s Apple Crostata with Bacon Toffee

For such a relatively small corner of the world, the East End of Long Island is long on extremely talented chefs.  Proximity to New York has led many a city chef to, if not abandon the city, set up a second home out in the…

Pappardelle with Creamy Leeks and Bacon

Sara Jenkins as photographed by New York Magazine          There’s almost no end to what people are putting on pasta these days. The most recent issue of Bon Appetit has 7 entirely new takes on pasta sauces and a couple of pastas that are new…

Butternut Squash and Bacon Bread Pudding

         Last October, when I was out in California visiting my son Alex’s family, I picked up a freebie publication called California Home Design.  In it was an article about a wine making family in Healdsburg who, with the help of local chef, put together…