Author Archives: fjbnyc
Pasta with Cranberry Beans and Tuscan Kale
The brief cold snap in South Florida this week happened to have coincided with the appearance of fresh cranberry beans in my local farmers’ market this past weekend. A bean stew would be perfect for dinner in this weather. I … Continue reading
Pasta with Prosciutto, Mushrooms and Arugula
This is a greener, less luxurious version of my neighbor Beppi’s famous pasta with white truffles. I’ve long discovered that adding a bit of chopped fresh greens like spinach or arugula to an otherwise deep and rich dish is a great … Continue reading
Pasta with Zucchini Two Ways
To me, zucchini and tomatoes are the essence of summer. Therefore, what a treat to be eating them locally grown in January! I couldn’t resist posting these dishes, even though they may be similar to other dishes I’ve posted (during the … Continue reading
Swiss Chard Three Ways
Swiss chard is one of my favorite green vegetables because the entire plant is edible from top to bottom. I don’t see it on restaurant menus as much as spinach or broccoli, so when I see it, I always order … Continue reading
Braciole of Chicken
This is a simple but festive dish we made at Po Restaurant in the late 1990’s. It’s a simple chicken breast, pounded thin, stuffed with a combination of pine nuts, raisins, parmigiano and parsley, then rolled, lightly browned, and braised … Continue reading
Colorado Lamb Shepherds’ Pie
A weekend ski trip with some friends in Colorado has inspired me to make a quintessentially winter dinner of Shepherd’s pie, using local Colorado lamb, ground for me at the local butcher. I figured I’d take advantage of my temporarily … Continue reading
Pasta with Smoked Salmon, Arugula and Lemony Breadcrumbs
This is a great dish to make when you have only a small piece of smoked fish and want to extend it into a meal. This hot-smoked fish is as versatile as any salty condiment like anchovies or bottarga … Continue reading
Dinner for One–Smoked Salmon Hash with Tuscan Kale
At the farmers’ market, I found a vendor that smokes his own salmon using a hot-smoke method, rather than a simple cure. This means that the fish is cooked, as well as smoked. It’s firmer and drier than conventional smoked … Continue reading
Pork Milanese, Florida-Style
For a last-minute dinner for four, I ran to Publix with no preconceptions about what I’d cook, except that it had to be quick and not use too many (electric) burners at one time. I went right to the … Continue reading
Dinner for One–Salad with Roasted Peppers and Soppressata
Soppressata is a natural with roasted peppers, in the same way anchovies are–they’re both very strong and salty, and pair beautifully with the sweetness of the peppers. Last week at the farmers’ market, I bought some Florida red peppers–they … Continue reading
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