Linguine and Clams
At the fish counter, where stuff grows from the sea I guess, we picked up a dozen clammies with no clue what we were going to prepare. more…
Short ribs and mushroom polenta
You've got to admit that when it comes to tender beefiness, short ribs rock the house. more…
Pasta with Chickpeas, Mint and Pork Broth
Here is another recipe inspired from of our local favorite restaurants, “The Cookery”, and is a nice diversion from your typical red sauce. I am not sure which part of Italy this dish heralds but it certainly isn’t something you’d find in your local pizza joint. Lately we seem to be on a chickpea roll […] more…
Cauliflower Ravioli
I had an appetizer that blew my mind: cauliflower ravioli. Why did it blow my mind? Because there is no good reason I would order a dish with no meat, I just felt like being different one day. Cauliflower, and no animal product? No way, not me.
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Season 1 – Episode 4: Super Sunday Gravy Throwdown
There is really no such thing as too much meat! more…
Kale Crostini
Kale is like some crazy prehistoric spinach. I don't know why broccoli rabe gets all the spotlight while kale is relegated to garnish at crappy salad bars or buffets. more…
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