On New Year’s Day, I celebrated an age-old but new to me custom of eating black eyed peas with rice to ensure good luck throughout the new year. Our hostess Debbie Gerber, the personification of “you can take the girl … Continue reading →
Root Vegetable Soup Serves 4 Hint Remember the stock made with ham hock? It was fabulous with this recipe. For a heartier soup, add lentils or barley. Ingredients 1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet … 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 →
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 →
