In Staten Island, where pizza is religion, an 84-year-old woman makes pies for friends and family in her own backyard oven.
Sunchokes are ugly, hard to clean, and hard to turn into an entrée. The author describes his struggle with and eventual triumph over these tubers. One bite of sesame-sunchoke ravioli makes all the planning and scrubbing worthwhile.
This recipe transforms the sunchoke from side dish or appetizer to entrée by combining it with tahini, wrapping it in home-made pasta dough, and topping it with prosciutto, peas, toasted sesame seeds, and Parmigiano Reggiano.
After a failed restaurant meal of linguine and clams and bruschetta, the author tries to make things right in his own kitchen--despite being a few clams short. Here, a description of his efforts, along with his recipes for both dishes.
This recipe, adapted from Andrew Carmellini's Urban Italian, combines clams with bacon, sweet peppers, onion, pepper flakes, and garlic "sliced Goodfellas thin."
This classic Italian dish is easy to make and is an ideal way to enjoy ripe tomatoes, good, crusty bread, olive oil, and herbs.
On our first beach vacation, I was determined to find the best meals possible. Only problem: we were in Aruba, an island known for its beaches, its sunshine, its perfect weather...but not its food.
Racing against time to prepare a romantic meal, rescued by what may be the greatest essay ever written on hamburger meat. Cooking for the girlfriend on a Friday night proves to be an altogether new -- and welcome -- culinary challenge.
Cooking the blue cheese bacon burger, no modest meal. Luckily there are some excellent sources of inspiration and cooking tips, from great chefs and restaurants alike, to get through it.