Author Archives: fjbnyc
Flounder Stuffed with Kale
We are enjoying fresh, local wild flounder on the East End of Long Island now, so I thought I’d take advantage of it while I can. Usually, I’d opt for a quick-cooking pan-fry for thin filets like these. But a … Continue reading
Old-Fashioned Meatloaf
My friend Kathleen made meatloaf for a group of friends the other evening, using a mix of ground beef, pork and veal, and it was so delicious, I decided to try my hand at making one. The ingredients, she assured … Continue reading
Scarlet Runner Beans with Chorizo and Quinoa
These beans have a deep, velvety flavor, and when combined with a grain, are a great one-pot meal. Without the chorizo, this could be an entirely vegetarian dish, but the chorizo adds that smokey hint of paprika that I love. … Continue reading
Chicken Thighs with Caramelized Shallots and Bacon
A local favorite restaurant of mine, Nick and Toni’s in Easthampton, makes one of my favorite roast chickens. They have a wood-burning oven in which they roast most of the main courses that are served–meats, fish and chicken. One of … Continue reading
Pasta al Forno with Cauliflower and Sausage
I just returned home from a nice long vacation in London and the English countryside, and the food is still fresh in my mind. The flavor of those wonderful English sausages was intoxicating (they produce so many great varieties–one more … Continue reading
Whole Wheat Pasta with Cauliflower and Pancetta
The earthy flavor of cauliflower is the perfect complement to the nutty, full-bodied flavor of whole wheat pasta. Although this dish could be made vegetarian without the pancetta, I think the cured pork is a natural flavor enhancer for these … Continue reading
Sweet Potato Gnocchi with Spiced Sage Butter
Now that it’s sweet potato season, I’ve been experimenting to create the perfect sweet potato gnocchi. These are predominantly made with sweet potato, with a touch of white potato added for starch and dryness. The white potato is necessary because … Continue reading
Dinner for One–Golden Filet of Sole
Something about fresh fish and crispy potatoes always takes me back to Rome, since this is the meal I eat most often when I’m there. This elegant dinner can be assembled for one (or two) persons in about 45 minutes … Continue reading
Pasta alla Gricia, Italian-Ate Style
This is my version of the classic Roman pasta dish made with pasta, pancetta and pecorino. In Rome, the dish is made with guanciale (cured pig jowl) instead of pancetta (cured pig belly). This is the perfect example of a dish whose ingredients are so … Continue reading
Twice-Baked Potatoes, Italian-Ate Style
The beautiful lamb chops that my butcher had the other day inspired me to make my version of a meat-and-potatoes kind of meal. I was in the mood for baked potatoes, and tonight, I decided to dress up our baked … Continue reading
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