by Brian | Mar 21, 2013 | Cookbook Review, Recipes
Spring brings new and wonderful opportunities for pasta. From Pasta: Classic and Contemporary Pasta, Risotto, Crespelle and Polenta Recipes by The Culinary Institute of America, here’s a beautiful and marvelously satisfying elegant pasta dish. It’s filled with lots of...
by Brian | Mar 20, 2013 | Recipes
“I’m not sure about this,” I said. “About what?” Suzen asked “Well, Passover is coming and I found this chicken live recipe and …” “Oh, good. Let me see.” I showed it to her. She put it down and looked at me. Her face was a torrent: perplexed, puzzled and still...
by Brian | Mar 19, 2013 | Dedicated Drinker's Diary, Recipes
Spring is tomorrow. You know, spring. Sun. Flowers. Warmth. Scents. I’m looking out my window now at the pre-spring landscape. Not a lot a green leaves yet. There is, actually, eight inches of snow. I can’t drive anywhere. The roads are ice. And I’m listening to an...
by Brian | Mar 18, 2013 | Recipes
I was at my discount liquor store looking, of course, at the cheese section. Great wine at cheap prices. Great cheese at … Here’s the truth. This store offers La Roulade at under $3. If you don’t know this cheese, it’s new on the market — at least to my eye — and is...
by Brian | Mar 15, 2013 | Recipes
In his new book Bread Nick Malgieri offers this recipe for onion marmalade. How to use it? Nick suggests making grilled cheese sandwiches. Or, as a topping for his focaccia. Suzen is experimenting with adding this intense flavor to her salad vinaigrettes. You could...
