In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
I consider Pizza a perfect food. In one slice, you combine dairy, vegetables, carbohydrates and protein. And you pick it up with one hand to eat it—no utensils necessary. All right, I use a fork which is contrary to New York pizza etiquette but not…
I am mad for Lasagna. Those layers and layers of pasta and cheese and luscious fillings with hints of rich tomato sauce are some of my favorite things to eat. That explains why there are no less than four recipes on the subject, links which…
I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta. Throw a little basil on it for color and I found it irresistible. And for these early Fall nights…
“Ovenly” is a bakery that was started in, where else, Brooklyn. It was the love child of two self-taught cooks, Agatha Kulaga and Erin Patinkin. The pair are given to experimentation which has resulted in out-the-door lines of people waiting to buy items like their…
I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be…
When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits. Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize…
Pictured Above: All Italian from its San Marzano Tomato Sauce to it’s Mozzarella, Pizza Margherita at Simò The Meatpacking District’s New Pizzaria Is Just 90 Seconds from Napoli Jun 4, 2018 | 1:52 pm By Monte Mathews Staff Writer Highend Chef Simone Falco opens Simò…
I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions. I do not always label these.…
Boulud Sud’s Happy Pasta Hour Is About Both Food and Fun Apr 16, 2018 | 12:01 pm By Monte Mathews Staff Writer 5 pastas are served nightly for half price Photo by Georgina Salter One of five pastas on offer every night, Rigatoni alla Carbonara…
Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d…
I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals. And there’s another great reason to cook this right now. It’s Lent! Aside from its…
What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter. The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves. Then there’s the…
As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner. On this particular occasion, he asked our friends Bill and Peter if they had any requests. Peter asked for ‘something nutty’. I seemed to remember an amazing tart Andrew had…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
