This duck, sausage, and chestnut stew from the province of Verona, also called ragù d’anitra, is often made with goose and is made too in Brianza in Lombardy and around Lake Garda. Preparing this dish is a more or less all-day affair. Don’t let that put you off. Gather around the hearth and keep the […]
Vegetable Heaven From Italy Is Called Gianfottere
October 4, 2017 by 1 Comment
One of the grand dishes of southern Italy is a baked vegetable medley called gianfottere. There is a summer version and a winter version. It can be eaten from the vessel it’s cooked in hot, warm, or at room temperature. This recipe is a preparation for the summer version of verdure al forno, mixed oven-baked […]
Three Dinners in One from a New England Classic
October 25, 2014 by Leave a Comment
Careful thought can ease your workload considerably, if that’s how you think of cooking, by squeezing three dinners from one initial cooking. It’s a novel way of viewing leftovers in that you’re not using them so much as you are making leftovers to be used according to a plan. First, in the method that follows, […]
Carrots and Dill
July 8, 2013 by Leave a Comment
Summer eating begs for simplicity, seasonality, and coolness, that is, foods that explore the wide range of antipasto, salads, meze, and other foods served at room temperature. One of my favorite dishes is ridiculously simple, a meze I once had in Greece of carrots serve with a variety of other meze. In this case it’s […]
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