Bucatini is my favorite dried pasta.  Nice and thick—about twice as thick as spaghetti—,it has a wonderful texture that allows a sauce coat...

I made gnocchi once before , and while they weren't bad for a first attempt, they were not the light and fluffy pillows of pasta that I...

 As you may have noticed from the lack of posts on this blog the last few weeks, I have been very busy of late.  When I don't have time...

I'm not sure what's gotten into me of late, but I've cooked more offal in the last two weeks than I've ever eaten in my life...

Prosciutto, mozzarella, basil, and tomatoes go well together in almost anything, whether it be a pizza, a salad, or a panini.  Frittatas ha...

As the second weekend of the new year approached, I’m assuming that everyone’s resolutions to eat better are about to be postponed until Ja...

One of my favorite meals growing up was my mother's manicotti.  I always assumed it just like all the other mom foods we love.  Crepes...

On my recent shopping trip to Eataly , I picked up a can of salt-packed anchovies. Whole salt-packed anchovies are to oil-packed anchovy fil...

During my recent staycation and blogging hiatus, I had the opportunity to visit Eataly, Mario Batali and Lidia and Joe Bastianich's rece...

If you live in New York City, there will be a point when you tire of standard brunch fare, never wanting to see another eggs benedict no ma...

I love risotto almost as much as I love sweet summer corn, so corn risotto has been on my cooking wish list for some time.  I don't kno...

 The inspiration for this dish began at Dickson's Farmstand Meats , which has become my butcher of choice in New York, not only for its...

 Stew in mid-August? No thank you.  Seafood stew? Well, now that you mention it... Italian seafood stew, tomato-based and chock full of j...

Meatballs are all the rage in New York these days, appearing on menus all over city.  Hell, there's even The Meatball Shop, a Lower Eas...