Monthly Archives: February 2013
Dinner for One–Cavatelli with Kale, Leek and Toasted Breadcrumbs
Cavatelli with toasted breadcrumbs, garlic and olive oil was something my mother used to make for us as children. I always loved the combination of gummy, doughy cavatelli with the crisp, oily breadcrumbs. This weekend, one of my guests gave … Continue reading
Quick and Easy Chicken Soup with Kale and Quinoa
Quinoa and kale seem to be on everyone’s radar these days–not only for their intensely earthy flavors and hearty textures, but also for their potent nutritional value. My mother makes a quick and easy chicken soup, using bouillon as her base, adding chicken breast (I … Continue reading
Snapper all’Arrabbiata
One of the most delicate local fish in the waters off South Florida is snapper. Red snapper and yellowtail are the most commonly found varieties, but the variety I’m using today is known as “hog snapper,” which is delicate, tender, and worth … Continue reading
Ragu Bolognese
I’ve made this iconic dish for years and experimented with it in many different ways, using many different ingredients, and this is the culmination of my best efforts, while maintaining the most authenticity. Many years ago, my cousin Rosanna, who’s lived … Continue reading
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