I get a daily email from La Cucina Italiana magazine – in Italian. It always has lots of recipes – also in Italian. My web browser automatically translates to English, but we all know how web translators can butcher a language. I think it’s e...
Last week when we were in Rochester, our friend, Ann, made Roasted Chicken Provençal for all of us our first night there. It was so good, I decided I needed to make it, myself – right away! The recipe is a New York Times offering from Steven Stolman. NY...
Leftover chicken is a luxury – in a matter of minutes, dinner can be on the table. And when it...
Tonight’s dinner is brought to you by the Food Section of the New York Times. I’m a NY T...
Back in the late ’80s or early ’90s, I subscribed to Eating Well magazine. I was working...
Last night I spatchcocked a chicken and cooked it on the grill. I rubbed it liberally with Penzey...
We have a Freeze Warning, tonight. It’s April 19th. I am not amused. I don’t mind the ra...
Tonight’s dinner is brought to you by Google Translate. It was a throw-together dinner and Pol...
Tonight’s dinner is brought to you by the recipe folder I have had on my computer for years. L...
Thursday, I made polenta with a really meaty ragu. It was pretty good, if I do say so, m’self,...
One of my more favorite things to do is clean out the refrigerator to make dinner. It’s fun to...
Back in what seems like a lifetime ago, we’d go over to Victor’s mom’s house for d...
We started taking down Christmas, today. It was 2°F outside – absolutely no reason to step ou...
When the weather gets rough, the formerly-tough get cooking. We didn’t get anything like the f...
