Archives for 2014

It’s Real Fettuccine Alfredo. It Never Used Cream.

T he rise and fall of fettuccine Alfredo is a story of a simple dish taken from its home and embellished with flourishes before sliding into culinary familiarity, dullness and bastardization. Although it has its roots in Roman cuisine, it is nothing but a restaurant dish in Italy and America. Fettuccine Alfredo became a classic […]

Pork Belly Roasted with Honey Balsamic Glaze Makes A Delicious Appetizer

Pork belly as it is sold by butchers and supermarkets includes the skin, fat layer, and some thin muscle streaks from the sides and belly of the hog. Belly is not stomach, but literally the belly. It’s most common use is as bacon. Bacon is the smoked cured slices of belly that are high in […]

Techniques for Cooking Fish Don’t Have To Be Intimidating

One of the oddest questions I get when serving fish is, “Does this fish have bones?” My answer is always, “Assume it does.” I answer that way to encourage people to eat slowly, to eat as if it does have bones, because all fish have bones. Even when you buy a boneless fillet of fish, […]

Colorful Summer Salads Make the Most of Heirlooms

Think of the platter as a palette, and your vegetables as swaths of paint that fill in the color of the canvas. This is what every August provides as our tomato plants and other garden vegetables are going crazy and this means we should be thinking colorful salads. This is both an appetizing and beautiful […]

Summertime Raw Sauce for Pasta

A delightful way to prepare pasta for a hot summer day is to toss it with a raw sauce or what the Italians call a salsa cruda.  Summers can be too hot for full-fledged piping hot food so a raw sauce can come into play.  It is exactly what it sounds like, a melange of […]

Juicy Figs Stuffed in Tomatoes Make a Summer Appetizer

Our figs in California are so abundant and delicious that throughout the summer we dream all ways of using them.  This particular preparation is wonderful as an appetizer to a barbeque party.  The tomatoes I call for are a cultivar called Carmelo, but you can use any tomato which, when cut in half, could be […]

Take A Four-Course Meal Outdoors With A Grill Party

Grilling takes effort. Lots of coal goes into building the fire; you wait for the coals to get hot; and the food cooks in about 15 minutes, if you’re having steaks, burgers, vegetables or hot dogs. And that’s it. The fire continues burning, wasting away, while you eat. How about getting full use out of […]

Griddle on the Grill

You can grill just about anything that doesn’t fall through the grilling grate and with accessories like grilling baskets literally nothing.  Another trick is griddling–that is, putting a cast iron griddle or pan on the grate and then cook delicate foods, everything from bread to flaky fish fillets. I especially like to do this with […]

Eggplant and Tomatoes for a Summer Salad

There’s something about those summer vegetables especially tomatoes and eggplant that just beckon to be prepared over and over in endless variety of cooked dishes, side dishes, salads, appetizers, or any which way. I  lean towards an Italian style when preparing them and in this rendition I serve it as an antipasto usually al fresco […]

Upside-down Casserole Brings some Memories and some History

Recently I’ve been enjoying myself by remaking many of the recipes on my web site www.CliffordAWright.com that don’t have photographs. Some of those recipes were posted so long ago–some from the late 90s–that photography wasn’t that important in web sites and digital photography was in its infancy. Today is different.  One dish I wanted to […]

Site maintained by StudioSJS