This classic Spanish baked egg dish is made with spring vegetables, such as fresh peas, asparagus, and artichoke hearts, sautéed with tomatoes and then garnished with bacon and chorizo. Eggs are cracked into the pan and baked until the eggs are cooked to your liking. The recipe dates back to the early days of King…
Fettuccine With Cream, Peas, and Bacon
Necessity is the mother of invention, and this recipe is based on items I always have in the pantry and freezer. Falling somewhere between carbonara and alfredo, it combines favorite ingredients to make a hearty pasta dish. This is comfort food at its best. It is now a classic in my home, a go-to recipe…
Pea and Ham Soup
We all know about the classic split-pea and ham soup, often pale green in color. This soup is not that. I cook fresh peas in a flavorful stock and blend with it mint for a refreshing, bright green soup made even better garnished with crisp pancetta and croutons. It’s delicious served either hot or cold….
The Secret to Mom’s Egg Salad? It’s in the Celery
Once, when Mom was out for a visit, she made egg salad sandwiches. The kids wolfed them down before I had a chance to nab a sample. Their mouths were still full when they asked for another round. I paid close attention as she prepared another batch, and watched her pull a move I didn’t…
Words on Wine
Writing about wine is an art form that’s almost as interesting as making it—and it’s a lot less messy. Poets love wine, but alas, what we often get is mundanity. A phrase that comes to mind: “A dinner without wine is like a day without sunshine.” Or, “Life’s too short to drink bad wine.” Nothing…
Transforming Ricotta: Just Whip It
I am a little late to the ricotta party. For a long while, this Italian whey cheese has been relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta has not played a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim…
Acciughe al Verde (Anchovies in Green Sauce)
Acciughe al verde is a typical appetizer from Piedmont. You can order them in the piole, the local osterias, where you can enjoy them along with other antipasti such as bagna cauda, meat tartare, and vitello tonnato, thin slices of veal blanketed in a tuna, boiled egg, and anchovy sauce. To make it at home,…
A Case for Anchovies
When I cook, I often get hungry. I like to nibble on something, so I’ll open the fridge and grab the unsalted butter and the small jar of salt-packed anchovies that is always sitting in a corner. A slice of bread will do. I’ll slather it with butter, then tackle the anchovy. I rinse a…
Mozzarella in Carrozza (Fried Mozzarella Sandwiches) With Anchovies
Anchovies and mozzarella are a perfect match. Tear up fresh mozzarella balls into bite-sized morsels and mix them with slices of ripe tomatoes. Add a few anchovy fillets, some fresh basil, and a drizzle of your best extra-virgin olive oil to make a spectacular salad. In Roman cuisine, an anchovy fillet is often smuggled into…
Pasta With Cherry Tomatoes and Anchovies
This pasta dish is a staple in my house, as you can quickly prepare the anchovy and cherry tomato sauce while the pasta is cooking. Garlic, parsley, and chile pepper are often combined with anchovies as an aromatic base. In this case, the anchovies are slowly melted in the warm olive oil along with finely…
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