Author Archives: fjbnyc
Roasted Pepperonata
This is my take on a traditional tuscan tomato and pepper stew. This stew is usually simmered in a pot for an hour or so, until the peppers and tomatoes practically melt into each other. Roasting the vegetables concentrates their … Continue reading
Pasta with Andouille, Shrimp and Arugula
Cured sausage with shellfish is a wonderful combination (think of a Spanish paella) and since I have some andouille sausage in the freezer, I know it will be great with fresh shrimp with garlic and olive oil. To add a … Continue reading
Frittata of Broccoli di Rapa and Chorizo
My neighbor, Beppi, taught me about frittata with broccoli di rapa. For some reason, I never thought to combine broccoli di rapa with eggs, although now, it makes perfect sense. I have some leftover cooked broccoli, and in addition, I have … Continue reading
Salade Nicoise
This is a summertime favorite. The ingredients for this salad trickle into the farmstands at various times during the summer, but they’re all in by late July–green beans, potatoes, tomatoes and lettuce. This is the PERFECT dish for summer entertaining–you … Continue reading
Grilled Swordfish with Black Olive Tapenade
This is one of those dishes that reminds me of the Mediterranean in summer. Swordfish is a bit tricky to cook properly–it’s one of those fish that should be cooked through, not medium rare (too rubbery), but not overcooked (too … Continue reading
Oyster Mushrooms with Red Pepper
You may know already what a big fan of oyster mushrooms I am (see oyster mushrooms with mint). They are meaty, easy to clean, inexpensive, and deeply, exotically flavorful. Right now, red peppers are in season and are at their … Continue reading
Pasta al’Amatriciana (My Way)
I recently re-read an old favorite cookbook of mine “Red, White and Greens” by Faith Willinger, an expat American cookbook writer who lives in Italy (whom I met while working in the kitchen at Po Restaurant) that good pancetta is … Continue reading
Pasta with Chicken and Broccoli
This dish is one of those one-pot wonders that is so simple and easy, it can be made and served as an elegant dinner all by itself. It’s particularly good tonight because both broccoli and garlic are fresh and local. … Continue reading
Beet, Tomato and Cucumber Salad
Since I made sauteed beet greens the other evening, I had also roasted the beets themselves and kept them in the fridge. When I arrived home this evening, I found one of my neighbor Beppi’s bags hanging on my back … Continue reading
Cobb Salad
Although there’s nothing Italian about a Cobb Salad, it’s what I’m in the mood for today. On some hot summer days after coming off the beach, the only thing that will satisfy is a large cool composed salad and some … Continue reading
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