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Rotolo Ripieno or Stuffed Pasta Roll from Emilia Romagna

Rotolo Ripieno or Stuffed Pasta Roll from Emilia Romagna

    Earlier this week I posted a TBT review of Emilia Romagna, one of the four volumes in the Time Life series Flavors of Italy from 1999. Here spinach, parmesan, chicken livers, sausage, and veal are cooked then combined, and finally rolled up in homemade...
Veal and Gruyere Meatballs in Tomato Sauce from Lidgate’s

Veal and Gruyere Meatballs in Tomato Sauce from Lidgate’s

In the heat of summer, why do we eat hot food? There is that theory that a hot salsa makes you sweat which lets water evaporate off your forehead which cools you. I’m not sure about that. Thing is, even in the summer there are some hot, temperature wise, food we...
Veal Rib Chop with Golden Raisin Sauce

Veal Rib Chop with Golden Raisin Sauce

In My Perfect Pantry, Geoffrey Zakarian enables you to forge wonderful, full flavored dishes using basic pantry ingredients. He has a list of 50 items to be employed in appetizers, side dishes, main courses and desserts. In this deliciously appealing recipe, the basic...
TBT Recipe: Parmesan-Crusted Veal Chops Finished with Lemon and Capers

Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the...