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Gnocchi alla Romana (Roman Gnocchi) – Those Romans Do It Again
As I wrote in the title of this post, the Romans do it again… and again… and again. Roman cuisine is one of our favorites and Rome is one of our favorite cities to visit and eat in. This dish, gnocchi...
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Asparagus, Cremini and Tomato Tart: Lighter Than Quiche (Unless You Eat 5...
In recent years, I’ve become a food magazine junkie. I’ve pretty much ordered every single one over the past 10 years (no Rachael Ray & Martha Stewart mags don’t count in my world) and found that...
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Breakfast in Madrid Brooklyn
It’s nearly a year now since we were in Madrid, and while during that time we’ve managed to shed some of the excess poundage we gained there, we’ve lost none of our longing to be back there. And, it’s...
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Victory = Fish Soufflé
Perhaps the day that both our teams (Manchester United & Philadelphia Eagles) won unlikely decisive victories in the realm of competitive sports, is the best day to dwell on the recent personal...
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Homemade Stuffed Pasta: Yes We Can!
“When the world turns its back on you, you turn your back on the world…” Recently, I’ve been noticing many, many food blogs posting recipes utilizing a certain brand of pre-made “fresh” pastas:...
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On the Side: Purple Potatoes with Cotija, and Pattypans with Pepitas
Perhaps surprisingly given that we’ve been deluged with guests for the last month, we haven’t actually cooked for them much, or at least, cooked anything we’d dare post. As anyone who’s been a host...
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Abandon Hope All Ye Who Enter 2010 with New Year’s Resolutions! Behold, El...
Made during the horrid, self-reflective, and, frequently, gassy hours aboard a trans-Atlantic flight this past weekend, our New Year’s resolutions swore us to no less than three weeks of Spartan,...
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What to Do with Leftover Cheese? Make a Mixed Cheese Tart, Darn It!
A few weeks ago we were lucky to receive a serious amount of free cheese from Ile de France. You’ve most likely seen their brie, goat cheese or St. André (which I could rub all over my body it’s that...
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Cheese & Pea Curry: Why Paneer-ances Don’t Matar…
If the immense diversity of this city reveals itself in the faces of its people, and if, in turn, those faces can be said to reflect the myriad flavors of this world, then how should one interpret the...
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Using Your Grey Matter: Veal Brains alla Milanese
Our good friend, of whom we have seen very little recently, but who persists as an unwitting gastronomic inspiration to us – Juan Camilo – struck again recently when we spied a mess of veal brains at...
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Is It Okay to Call Something Meat Salad?
While awake in the middle of the night, hoping like hell one’s infant will go back to sleep soon, one experiences a range of emotions, including, but not limited to, joy, frustration, fatigue, anger,...
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