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I’m asked all the time: “How do you make your broccoli rabe?” “What about vegetarian dishes?” Since you asked, I’ve decided to devote an article to a few of these delicious side dishes, or “contorni“. However, with a wedge of cheese, a…
Continue readingThere are several classic dishes that evoke the heart of Tuscan cuisine, but when winter arrives in earnest, any discussion about soup begins and ends with Ribollita. Ribollita literally means “re-boiled” and is thought to have originated in medieval…
Continue reading….Car Crash Potatoes! The weather is cooling down quickly and with some good football games to watch this weekend, it was time to make a simple “hands free” recipe and relax. I’ve previously posted a recipe for Nonna’s…
Continue readingIt seems like we’re always told that eating fish is a healthy part of the Meditteranian diet. But let’s face it, when fresh fish is often 3 times the price of a wonderful steak, it’s a bit hard to pull the…
Continue readingBack in January, I was fortunate enough to interview Andrea Machetti, the Managing Director at Mastrojanni. I’ve been equally fortunate enough to taste a range of his wines over the past year and with the arrival of autumn, so…
Continue reading~ The Renieri Estate in Montalcino ~ I’ve been enjoying, and in fact marveling at, the consistent quality of the wines produced by the Bacci family at their three Tuscan estates. In no order, Castello di Bossi, Terre di Talamo,…
Continue readingAs summer winds down, the garden is flexing it’s might to provide that last wave of perfectly ripened, fresh wares that are so simply and deliciously woven into meals. Last night, I created a quick, super simple pasta that is…
Continue readingFor some time my son had been begging me to make Coniglio Brasato, or braised rabbit. This is a classic Tuscan dish and is so simple to prepare. What follows is mostly a photo essay at each stage of the…
Continue readingGranchio….plump, juicy, soft shell crabs that is. Fresh from the water. Tasting of the sea. For those of us fortunate enough to be close to the ocean, the New Jersey shore delivers this time of year. This simple dish cannot…
Continue readingPoggio Antico is a giant among other giants. It’s consistently one of the best Brunello vintage after vintage. The 2006 is no exception and this tasting reveals barely a glimpse of what this wine will become. …
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