Category Archives: Pasta

  On my first visit to my (new) farmers’ market in Florida, I was pleased to find some beautiful locally-grown produce that made me happy to be newly transplanted to the sunshine state.  There were zucchini, lemons, shallots and onions, among other … Continue reading →

This is admittedly a luxurious dish, since chanterelles are not widely available, and are very expensive when you can find them.  Today, the chanterelles in our local branch of the NYC market Citarella, were so plump and golden, that I couldn’t … Continue reading →

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 →

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 →

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 →

  Goat cheese makes a terrific filling for ravioli–we used to serve them at Po Restaurant, stuffed with goat cheese and scallion, dressed with butter and sage.  They were a wonderfully rich and festive dish.  The same combination of flavors can also … Continue reading →

I have a dry-rubbed grilled pork tenderloin left over from my dinner the other evening. Yes–this is another lesson in recycling leftovers–one of my favorite pastimes. This is not a true long-simmered pork ragu, which would require raw ground pork … Continue reading →

Nothing pleases me more than recycling leftovers creatively, and I must say, this was a brilliant exercise in recycling.   I had a good amount of the batter from last night’s cauliflower fritters left, and rather than freeze it (or … Continue reading →

The white truffle is perhaps one of the most fabled, lavish ingredients in Italian cookery.  Fall is truffle season in the town of Alba, in Piemonte, Italy.   For those of us in this country lucky enough to live near … Continue reading →