Category Archives: Poultry

This dish represents a nice transition from late summer to early fall.  I hate to let go of summer, but I do love the bounty of vegetables in the fall.  Today, I saw perfectly ripe pears at one of our … Continue reading →

This dish is so simple, in my opinion, it requires no recipe–only technique and photos.  I found my neighbor Beppi making this dish one evening when I stopped by to visit.  It looked and smelled so good, I watched him … Continue reading →

Chicken cacciatore has many variations both in the United States and in Italy.  Simply translated, it means “hunters’ style chicken”. Generally, it  implies a moist, stewy dish, made with chicken parts, plus wine and herbs.  Sometimes sweet peppers are added; … Continue reading →

Tonight’s dinner was like putting together the parts of a puzzle.  I have one guest who doesn’t eat meat but loves vegetables.  This time of year I would normally make eggplant for her, but one of my other guests is … Continue reading →

This is my version of “scallopine,” which refers more to the thinly sliced nature of the meat than to any specific preparation.  It’s the type of dish you might find in an old-fashioned Italian-American restaurant–moist and comforting as something your … Continue reading →

This is a good weeknight dish that can marinate for as little as an hour (or overnight if you prefer), then go onto a hot grill for a total of 25 minutes.  Chicken thighs are so versatile, moist, rich and gamey, that  I prefer … Continue reading →

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 →

I rarely order duck in restaurants because it’s usually tough and the skin is never crispy enough for me.  Admittedly, I’ve tried many methods of cooking duck, but there is no easy way to get all the parts right.  The method … Continue reading →

I was recently reminded how good a thinly pounded, quickly grilled chicken breast can be, at Bar Pitti in Manhattan.  Their grilled chicken breast is served with chopped endive and sundried tomatoes  on top and is the perfect light lunch or late … Continue reading →

  This dish makes wonderful use of more of my two-hour slow-cooked eggplant tomato sauce (see my recent post for the sauce recipe).  This sauce is as versatile as plain tomato sauce, but so much more complex–the eggplant melts into the tomato … Continue reading →