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This dish acquires it’s roots from so many different places. As with many Sicilian, and Italian dishes in general, there are always variations on the general theme. I first watch my Grandmother make this, and then recently when a Chef…
Continue readingJust recently a Guest® of ours asked me: “Do you really cook all the things you post on your website?” I laughed and asked him if he thought I had some sort of personal Chef. Yes! Of course I do! …
Continue readingLast week, during our outing to Eataly, my oldest ordered Gnocchi with a Spring Lamb Ragu that was absolutely amazing. After tasting his dish, I decided to attempt a recreation. And so… Ragu con Agnello 1 1/4 pounds…
Continue readingToday’s topic blends two concepts, a recent CellarNote with a simple, but decadent recipe that is about as wine friendly as it gets. We started with one the purest expressions of Sangiovese I know; Poggio Antico’s Brunello. The estate…
Continue readingAs with my recent braised short rib recipe, there’s not much more to be said. This is perhaps the ultimate comfort food. Prep is easy. All time is front loaded – and then you let these bubble on the stove…
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