“Greek” Lamb with Orzo “Greek” Lamb with Oricchiette Amanda (l.) and Merrill (r.) Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs. Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of…
I love a recipe with a past and this simple and satisfying Chicken dish is a prime example. And it may be the only time when you can say you’re serving Chicken fit for an Emperor, in this case Napoleon. There’s a myth attached to…
Brussels Sprouts in Winter on the North Fork of Long Island As a boy, I cannot think of a vegetable I detested quite as much at the Brussels Sprout. These nasty little cabbages were about as appealing to me as damp pair of socks. I…
Lobster Ravioli with Creamy Tomato Sauce Cheese Ravioli with Black Truffles and Mushroom Sauce Eataly’s selection of fresh, stuffed pasta is hard to beat. One day I hope I’ll become wildly proficient in making my own Raviolis. For the time being however, I keep thinking…
Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs. But anyone who has ever lived in Italy–never mind lived,…
If foraging for ramps, make sure you’re not mistaking day lilies for the real deal. Photo: Courtesy of Kerry Heffernan Ramp season is upon us and we’re off. Every other foodie in New York will race to their local greenmarket in search of…
For all its popularity, ordinary supermarkets carry surprisingly few pasta shapes. Granted, they do have a good representation of the types of pasta the home cook needs. But they never come close to the staggering number of varieties you’ll find at a pasta emporium…
Clamming, about as Long Island as you can get I am big fan of Linguine with Clam Sauce as our recipe search feature will confirm. So when I saw this recipe for a variation on the theme in the July 2012 issue of La Cucina…
There was a time when Pino Luongo was at the top of the food chain in New York’s restaurant world. He arrived here from his native Italy in 1981. And after a brief stint working for other people, he opened Il Cantinori (Tel: 212 673…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
