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.
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.