Author Archives: fjbnyc
Chicken Stew with Marsala and Porcini
I realize I’ve posted a fair number of brown stews that may all look alike, but believe me, the flavors are subtly but distinctly different in each of them. This stew was meant to use up some very old dried porcini … Continue reading
Whole Wheat Pappardelle with Savoy Cabbage and Sausage
This a simple, satisfying pasta to make in fall or winter, when savoy cabbages are at their peak. The cabbage gets sliced into ribbons, the sausage removed from its casing and sauteed, and some chopped tomato and broth pull all … Continue reading
Deconstructed Stuffed Chicken
Since I didn’t cook Thanksgiving dinner this year, I miss the leftovers that come with it–mainly stuffing–so I decided to make a chicken, and stuff it. I always vary my stuffing, and this time, I’m using my neighbor Beppi’s recipe … Continue reading
Butternut Squash and Leek Soup
These leeks are truly the last hurrah from my neighbor Beppi’s vegetable garden. I’ve also stocked up on winter squashes from one of the local farm stands before it closes. But not to despair–there is another farm stand which will … Continue reading
Whole Wheat Pappardelle with Duck Ragu and Shiitakes
Since I was fortunate enough to have been invited to dine at the home of a family member for Thanksgiving, I didn’t make Thanksgiving dinner. Therefore, no leftovers to recycle or write about. Instead, we’re having pasta for dinner tonight. Whole … Continue reading
Pasta with Butternut Squash
This time of year (through the winter), butternut squash is at its peak. I like to use it as a side dish, or as a component of risotto, or–tonight–as a pasta main course. This dish is buttery, sweet and subtly … Continue reading
Beppi’s Spezzatino di Pollo
My neighbor Beppi’s chicken stew is one of the most aromatic, elegant chicken stews you will ever taste. With its northern Italian combination of sherry, white wine, rosemary and shallots, it will perfume your kitchen and instantly warm you on … Continue reading
Salad of Arugula, Purple Cauliflower and Butternut Squash
This salad could really be called “fall harvest” salad, because it takes full advantage of ingredients that are currently at their peak. This arugula is bigger, heartier and fuller-flavored than in the summer. All of the crucifers are bigger, greener and … Continue reading
Pasta with Kabocha Squash and Kale Two Ways
Both kale and kabocha squash are plentiful now through December, so I’ve been buying them regularly and freezing them for the winter. The kale gets blanched and frozen in ziploc bags and the squash gets peeled and cubed, then frozen … Continue reading
Braised Lamb Shanks with Flageolets
This is the perfect dish to make on a Sunday afternoon when you have time to wait patiently, anticipate, and revel in the aromas that gradually fill your house over the course of the three hours it takes to cook. … Continue reading
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