Last weekend in Sonoma I had a delicious example of Real Food, steaming hot homemade Split Pea Soup from the stove of our good friend Steve Arelt. Making enough for a hearty first sitting with plenty left over to freeze … Continue reading →
Pork Ragù al Maialino Serves 4 Sam Sifton, NYT 9/29/10 Last September, NYT food writer Sam Sifton wrote about Marc Forgione’s (son of respected chef and restaurateur Larry Forgione) restaurant, Maialino. The most popular pasta dish on the menu, a … Continue reading →
“Feed your family and avoid waste by creative use of all of nature’s bounty.” That age-old cook’s imperative has inspired generations of the world’s best recipes and most delicious prepared foods. Boiled in water long enough those bones, skin, heads, … Continue reading →
Thanksgiving Leftovers The morning after Thanksgiving I cut the breast meat off the turkey carcass and put what was sliceable into the turkey sandwich zip lock bag; smaller pieces went into another plastic bag. Next I cut dark meat away … Continue reading →
