Posts from: May 2020

What do Italians know about meatballs, that I don’t? Italians can be passionate about meatballs. They do not contain exotic ingredients, it seems they are easy to make, but then …

Venetian Cicchetti meatballs are the bar snack version of meatballs. These Cicchetti (nibbles or snacks) meatballs are smaller and fried, made to snack on while sipping a refreshing glass of …

Quite a few passionate Italian cooks will get indignant about the mention of spaghetti and meatballs. They insist that is not how meatballs (Polpettes) should be served. So what makes …

With the right tart shell, pretty much anything brought home from the market can be turned into a simple but impressive main dish, a starter or a dessert. But I …

One of the advantages of purchasing from a market is that the produce found is usually younger, more tender, and of course fresher. Those qualities lead to this simple recipe …

A tart made of fresh Vidalia Onions and bacon is a spring treat. Vidalias contain a very large amount of water and sugar. Caramelizing (browning) in a little bacon fat …

This turnip and chard tart variation uses two of the most common items from spring and summer markets. It is one of my favorite vegetable tarts. Using the perfect savory …

Evaluating the components of the simple flour, egg, and butter crust produced by Escoffier and the latest recommendations for a tart shell (or tart crust), a dough for a perfect …

This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. If you are unfamiliar with them, it is somewhat hard to describe them. …

Steaming fish en papillote (paper envelopes) is an incredibly simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you …