Cavatelli with Duck Sausage and Brussels Sprouts

I’ve been trying out a Christmas present this week; Classico e Moderno, a new Italian food cookbook from Michael White.  It’s a great cookbook which is split into two parts, half contains classic Italian preparations and the other half contains his modern takes on them.  For Sunday dinner this week I handed the book to…

Lucky Lentil Soup with Garlic Sausage for New Year’s

Happy New Year!  Around the world you can find people eating lots of different foods in order to bring good luck and fortune.  In Italy the good luck dish is lentils and cotechino (a sausage).  No cotechino laying around la mia casa, but I did have some lentils and some of my garlic sausage so…

Roast Chicken – An essential dish for anyone

I make roast chicken fairly often so I was a little shocked to see I hadn’t published a roast chicken post.  Roast chicken is something everyone has eaten in their lives and most everyone is familiar with the basics of cooking one. 

Soup Time: Manhattan Clam Chowder

It’s cold and damp out there.  Soup weather.  Now, soup is not that complicated to make so don’t be scared of making it from scratch.  I hadn’t made any in a while (because it was summer) and since Cheryl and I sampled some really good chowder in Seattle last weekend I decided to make a…

Apple Onion Chutney and Canning for the First Time

So I’ve been making good use of the smoker this summer and one thing I feel you always need when barbecuing is a good sauce to accompany the meat.  Steaks have marinades and chimichurri but one condiment which I think goes great with cured and smoked meats is this apple onion chutney. 

Cassoulet – A Labor of Love

Cassoulet is one of my favorite wintertime French dishes.  On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish.  I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.”  In her…

Getting Colder Outside, Make a Hearty Vegetable Garbure!

Your first question is what the heck is a vegetable garbure?  Short answer: a ham and vegetable French peasantry stew.  Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon.  Doesn’t it always…

Ratatouille – Something French for Bastille Day

Ratatouille.  A dish most everyone knows but one which has lots of different versions and techniques.  One of the things I love about food (other than cooking and eating) is the debate which can surround it.  There’s Chicago v NYC in hot dogs and pizza, NY v the rest of the world with bagels, milk…

Braised Chicken Legs with Kalamata Olives

Way back in time when I became more serious about cooking for myself I used to read a lot of Food and Wine magazines.  This is a variation of one of the first “step-up dinners” I made where I graduated from using one of those jar sauces to cook chicken in.  Those, of course, were…