Today, homemade pasta therapy — a quick and much-needed respite from the craziness of the world. There’s something therapeutic about homemade pasta. Perhaps it’s the joy of creating something by hand. Creating art in the form of food, thinking about how it will be presented on the plate (after all, we eat with our eyes … Continue Reading
I’m always in search of ways to prepare “greens” beyond my usual routine of sautéing them in a pan with olive oil, fresh garlic, salt and pepper (and often, a generous dash of of hot sauce). Gnudi are an Italian (Tuscan) classic. As the name implies, gnudi are literally nude (nudi/naked), the ravioli filling without it’s … Continue Reading
The Italian market spanning several blocks on 9th street in South Philly is lined with old-time butcher shops, bakeries, grocers, eateries, and a stellar kitchen supply store. Can’t go there without at least poking my head into Di Bruno Brothers and sampling some of their excellent cheese and charcuterie, and then wandering around Fante’s Kitchen Shop. That’s where … Continue Reading
So, how does one continually find inspiration in the kitchen; in other words, what the heck should I make for dinner tonight? That age-old question. Personally, there’s typically an ingredient that is the catalyst; an ingredient that piques my interest. Sometimes it’s an unusual ingredient (e.g., a new found love for lovage) that I’m excited … Continue Reading
Flowering broccoli rabe has been abundant at the farmers’ markets as of late. It’s one of the first spring vegetables, at least here in the northeast. This flowering rabe is not nearly as bitter as the broccoli rabe I’m accustomed to; although, I don’t mind the bitterness (by the way, broccoli rabe is also known … Continue Reading
