I am not a big fan of strict recipes for things like marinades, because the thickness of the meat* (yes, meat! What else is there to marinate?) and the amount of water in it can affect how quickly the marinade flavors it. For instance, if I were marinating something very thick I would use more […]
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This is an easy dish that can be prepared in advance. Just don’t add the spaghetti until you are ready to eat. Or do what I do when I am even more lazy than usual. Make the dish, stick it in the refrigerator, and then when you reheat it just toss some reserved pasta water […]
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This a great dish for a hearty, last-minute meal. I bought the sausage at a local market ( The Market Basket) that makes its own. The sausage is nicely spiced, so I knew that I wouldn’t have to do much in the way of thinking about flavors. If all you can find is commercial sausage, […]
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Those sautéed tomatoes that I wrote about a few days ago? Fantastic with penne and prosciutto. Use another ounce of olive oil, and when the tomatoes are cooked, add 4 ounces of prosciutto (cut into strips works well) and one pound of cooked penne. Toss to coat the pasta with the oil, and serve with […]
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I realize that tuna is an expensive fish, but there is almost no waste, it tastes great, and it is full of those wonderful fatty acids that we are supposed to eat. I made this dish last night, and had I not known what I was eating, I would have sworn that it was a […]
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This is a recipe that my wife and I saw on Ina Garten’s TV show, barefoot contessa. It looked like fun, so we gave it a shot last night. It was more than fun — it was very, very good. The herbs are a perfect foil for the sweetness of the tomatoes. We ate […]
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This is a fairly rich bread, so don’t be fooled into thinking that you can eat four slices for breakfast and keep your trim figure. But it’s probably healthier than cake, and every kid who has come through my kitchen has seemed to like it. It is also a way to use those bananas that […]
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In matters of pasta, I will usually defer to Marcella Hazan; she is as close to a food god as I know. But for this dish, I must disagree with her. She doesn’t like using bacon, because the smoky flavor “adds a sharpness that wearies the palate after the first bitefuls.” She’s wrong about the […]
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I make guacamole whenever I find nice, big, fat, ripe avocados. And that is the problem. Most of the time the avocados can be stand-ins for baseballs at the Little League game down the street. And most of the ripe ones are bruised because idiots (like me) are constantly squeezing them to check their ripeness. […]
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I love grilled swordfish, but I have limited my consumption because of the popular, and as I have discovered, probably incorrect assumption that it is endangered. Also, swordfish tend to concentrate methylmercury, and I like my mercury in thermometers, not in my food, so that was certainly a concern. But, damn, swordfish is really, really […]
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