Rabbit Ragu [and Reffetto egg pasta]

Rabbit Ragu [and Reffetto egg pasta]

  For thirty years, I have known that the most romantic setting is the West Village just after dusk on a snowy night, before footsteps or tires or ploughs have disturbed a new inch high dusting. You can walk, with care, and your feet crunch down to a sidewalk so...
Spicy Black Bean Dip with Chorizo

Spicy Black Bean Dip with Chorizo

The countdown to Super Bowl XLVIII [aka 48] is upon us. In less than a week, it will be the Broncos and Seahawks playing in a very, very cold stadium. Suzen and I, given the ticket prices of $2000+, will sadly not be in attendance. We will be in our front room, warm,...
Roast Pork Loin in Brown Ale with Prunes and Apricots

Roast Pork Loin in Brown Ale with Prunes and Apricots

  I heard a splash. I turned. Something wrapped in aluminum foil was resting in a dish of cold water. “I took out a pork loin. Find a recipe,” Suzen announced. She likes to test me. She was testing the wrong man. I had to walk just five steps, pull Rotis from its...
Cookbook Review: Sauces and Shapes

Cookbook Review: Sauces and Shapes

  An exceptional event, a great event, is by definition rare and important. There is an exceptional author/translator team of Oretta Zanini de Vita and Maureen B. Fant. And they have released their second monumental work: Sauces and Shapes — Pasta the Italian...

Recipe Catastrophes

I guess it would be wrong to call this a crisis. But it surely is a catastrophe. Our culinary world is now contaminated, and in danger of being overrun, by faux recipes. These are recipes that outwardly seem good, but that are not. These are recipes that fail because...