So, last week’s French toast and sausage was a big success. I decided to go double or nothing this week: chicken pot pie. I more or less follow the New Basics approach, although I no longer actually use a recipe. I start by cooking cut-up potatoes in a pot of […]
Just saw the first episode. Watch it! Tony is delightful, warm, friendly and the man loves bread. He meets a bunch of interesting and quite charming people around New York City and eats bread with them. Makes some too. Each of the guests is charming and tells us great stories […]
Wednesday nights this semester are long– the spouse teaches a late seminar, so he doesn’t get home til nine PM. So that’s when we have dinner. We used to eat pretty late, when we first moved to Washington — long work days, then trudging home to make dinner meant we’d […]
At the beach this weekend, cooking with friends. We each volunteer for a night and cook something for the gang. The beans are cooking, so they can be refried at dinner time. I sauté some onions and garlic in a lot of olive oil, then mash the cooked beans in […]
Sunday gravy is an all-day affair. This kind of long-simmering sauce is why. Do Not skimp on the time — it does all the work. Pazienza!
A decade ago, my mother-in-law Mary gave me this pot. She had two Dutch ovens, and the bigger one was getting too heavy for her to use. So I got it. When it comes out, Something Big is coming. Something a gandma would cook, pouring thirty or more years of […]
I took a while to like pimento cheese. Once I learned how to make my own, using only a little mayo, I found my love for this appetizer, sandwich spread, or all-around tasty treat…..
This evening a bunch of friends from grad school at UNC-Chapel Hill (Go Heels) are coming over for our monthly dinner together. One of us cooks each month and we rotate from house to house. I put a mess of chicken in seasoned buttermilk this morning when I got up, […]
An old-style way to cook delicious beans for a side dish in an Italian feast. My recipe is adapted from Pellegrino Artusi’s La Scienza in Cucina e L’Arte de Mangiar Bene (The Science of Cooking and the Art of Eating Well, 1891). If you really want to go crazy deep […]