Grilled Beef Short Ribs for a Lazy Summer Day

About 10 years ago, braised beef short ribs were very popular in restaurants (maybe they still are—I don’t eat out often enough to know) and home cooks joined the bandwagon. Due to the nature of the short rib there is no way you will be cooking this … [Continue reading]

Fava, Artichokes, and Porcini Mushrooms with “Straw and Hay” Fettuccine

June is the time for fava and artichokes and what better way than to cook them with pasta as is typical of Italian cooking. In this recipe inspired by Tuscan cooking, the name of this pasta dish in Italian, paglia e fieno, is a slight twist on a … [Continue reading]

Peaches Arrive For Our June Desserts

Local peaches and nectarines, two of my favorite fruit, arrived at many farmers markets in the past couple of weeks and they will be at their peak of season for the next few months.  I'm lucky I can even get a peach prepared for a dessert as I tend … [Continue reading]

Comfort of Meatballs

There's something very comforting about meatballs. They are, in fact, comfort food, and whether one ate them as part of spaghetti and meatballs or in a meatball hero as a child, they remain the paragon of comfort. In my research over decades … [Continue reading]

Keep it Simple When Grilling Fish

Grilling whole fish can present a host of problems, from turning a too-big fish to the skin sticking and tearing when moved.  The best way to handle some of these problems (there are more too) is to start simple, with whole smallish fish that get … [Continue reading]

Quick Cooking for 2–With Flavor and Deliciousness!

Many couples are stymied when it comes to getting a delicious, good-tasting, meal on the table in no time. Many recipes in cookbooks or on the internet yield multiple servings and although it's nice to have leftovers, sometimes one just doesn't want … [Continue reading]

Eggs and Ham

Breakfast is the meal of the day that most cooks keep simple. At best they might use some leftovers to dress it up, but no one want to prep food in the morning.  When I say breakfast, I don't mean early brunch. If you're eating breakfast after 10 am … [Continue reading]

Savory Pie in a Cast Iron Skillet

There's something fun and easy to old-fashioned cooking in cast iron, such as this savory pie made in a cast iron skillet and topped with puff pastry. Savory pies were far more popular in the early part of the last century than they are today. They … [Continue reading]

Switzerland’s Hot and Cheesy Casserole Named After A Disease

Goms is a valley in the rugged mountainous canton of Valais in Switzerland, where this pie originated. The unusual name of this pie, Gomser Cholera, derives from the cholera epidemic that hit Switzerland hard in 1836. Rather than leave the house and … [Continue reading]

Spicy Catalan Stew of Haricot Beans

The role of dried common beans in the cuisine of Catalonia is unique in the Mediterranean. They play a role in the staple diet more akin to the role of beans in Mexico than with any other region of the Mediterranean. Although it’s true that beans are … [Continue reading]

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