Author Archives: fjbnyc
Green Sauce
I won’t go so far as to call this sauce by the Italian “salsa verde” because genuine salsa verde in Italy is something different and more complex than this sauce–it is a concoction of parsley, pickles, boiled eggs, capers and shallots. It … Continue reading
Pasta with Shrimp and Pesto
My neighbor Beppi’s garden is exploding with basil this time of year, and his pesto is legendary. His late wife was from Genoa, the birthplace of the “original” pesto alla Genovese, and he has been kind enough to share his … Continue reading
Grapefruit and Jicama Salad with Mint Vinaigrette
As the temperature gets hotter and hotter, I find myself more interested in cold or room-temperature foods. Salads are ideal first courses or light lunches on their own. This salad is interesting and particularly refreshing. Although Jicama is not an … Continue reading
Pasta with Shrimp and Scallops
Pasta with seafood is something I make often in the summer–not only because it’s delicious, but also because it’s quick, easy and very elegant. Thr preparation of this dish is very similar to pasta with lobster, chilis and mint, only … Continue reading
Broccoli di Rapa with Cured Sausage
I have some cured Italian sausage left from my pizza last week and this is the perfect salty bite for some bitter broccoli di rapa. Needless to say, this could easily be combined with pasta (orrechiette or rigatoni) but tonight, … Continue reading
Pasta with Swiss Chard, Prosciutto and Peas
Prosciutto and peas are a great combination, often combined with heavy cream or butter. Today, however, I wanted to pair them with something green and make a lighter, more summery dish with only a touch of butter. I was inspired by the rainbow … Continue reading
Roast Chickens on the Grill
Although I make this dish on the grill, I can’t really call it grilled chicken–it’s more of a high-heat roast chicken that happens to cook in a pan on the grill. It has a couple of advantages over traditonal grilled chicken pieces. It’s nearly foolproof–it … Continue reading
Mom’s Pizza
Whenever I have leftover vegetables in the house, my favorite way to recycle them is on a pizza. My mother’s method of making pizza is to start with a thick crust and cook in a low oven (around 325 degrees) for 45 minutes … Continue reading
Roasted Eggplant, Peppers and Tomato
Eggplants are in season and that’s the only time I’m really interested in them. It’s not out of principle–it’s more that I eat them so often during the summer, I’m basically tired of eating them by fall. This dish is … Continue reading
Golden Beet and Goat Cheese Salad
This may look like many other salads on this blog but it’s summer and it’s all local and just-picked. These exquisite golden beets elevate this salad to an other-worldly level of goodness. They’re so naturally sweet that it’s difficult to … Continue reading
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