Posted in Arezzo, Florence, Italian, Tuscan, beans, braised, fabada, hearty, herbs, pork, pressure-cooker, tuscany on Apr 28th, 2010
“I eat my candy with pork and beans.
Excuse my manners if I make a scene.”
-Pork and Beans, by Weezer
I could begin this post with a rose-tinted anecdote about how, during the run-up to our wedding in Italy, as Amy and I were lingering romantically over a typically rustic Tuscan dinner one warm June evening against [...]
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Posted in Arezzo, Florence, Garlic, Italian, Italy, Meat, Montalcino, Montepulciano, Olive Oil, Pasta, Recipes, Tuscan, bolognese, carrots, celery, chicken stock, duck, flour, game, guanciale, hearty, herbs, indulgent meal, mushroom, mushrooms, noodles, philosophy, porcini, sauce, tomato, tradition, travel, tuscany, wine on Jan 23rd, 2010
It might be generational, or, perhaps, philosophical, but there are, on the one hand, those who enjoy and appreciate handmade things, and the art and craft they require to make, and, on the other, those who prefer their things machine-made, reliable, and standard. The ‘things’ here could be quite literally anything. My father, who, to [...]
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Posted in America, Argentina, Atlantic City, Buenos Aires, Italian, Italian-American, Italy, Meat, Napoli, beef, bread, breadcrumbs, fried, hearty, history, obesity on Jul 24th, 2009
“In Argentina, a vegetarian is someone who orders a salad with their steak…”
-Unknown
Those with even a basic understanding of food history probably know that the hamburger as we know it today is an American adaptation of the “Hamburger-style steak” which originated in the now-German city of Hamburg, and was brought to this country by immigrants [...]
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Posted in Bologna, Bon Appetit, Florence, Italian, Italy, Meat, New York City, Recipe, Recipes, bolognese, bread, easy, egg, food magazines, ground meat, hearty, magazine, sauce on Jan 7th, 2009
It’s a truism of my life that some of the more sickening feelings of depression are experienced immediately after the most smugly satisfying. But, I think this maxim applies almost universally when that wonderful sensation of happiness in having discovered the perfectly authentic tapas bar turns to acrid bitterness and choking rancor as a bloated family in sweatsuits and fanny-packs strolls [...]
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Posted in Chorizo, Garlic, Jose Andres, Olive Oil, Paul Bocuse, Potato, Rioja, Spain, appetizer, easy, hearty, onions, paprika, pimenton, piquillo peppers, tapas, tradition, travel, wine on Sep 16th, 2008
It’s widely known that humble ingredients prepared with simple techniques often produce the best dishes, and it’s becoming more widely known that this philosophy lies at the very heart of Spanish cooking – a cuisine that has, in the last five or so years, become one of the most celebrated “new finds” of foodies everywhere. [...]
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Posted in Europe, Italian, Italy, Pasta, Recipe, Recipes, Tuscan, bunny, culture, dining, game, hearty, rabbit, restaurant, slow cooking, spices, stew, tourism, travel, tuscany, wine on Jul 8th, 2008
Remember way back yonder, when the weather was still cool, we were on the search for some rabbit to make? We ended up calling around to butchers around Brooklyn and found a place that had them and asked them to save two for us. When we arrived, the butcher handed us our babies and, with [...]
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Posted in Italian, Italy, Recipe, Steak, Tuscan, baking, butter, cream, easy, egg, hearty, pepper, salt, side dish, spinach, tuscany, vegetables, vegetarian on Jun 15th, 2008
On almost every diner breakfast menu in the United States you’ll find eggs florentine – a breakfast dish of poached eggs over wilted spinach sitting on half a toasted English muffin (we’ll get into the Englishness of English muffins at another time) and dressed with a hollandaise or bechamel sauce. What makes them Florentine or [...]
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Posted in Potato, Recipe, Recipes, asparagus, baking, chicken, dauphinoise, easy, fennel, gravy, hearty, milk, onions, poultry, side dish, thyme on May 2nd, 2008
Jeffrey Steingarten famously declares in It Must Have Been Something I Ate that every time he is bored, he roasts a chicken. Calculating that he gets bored approximately once a week, this translates into 52 roast chickens a year and more than one thousand since he began as food critic at Vogue. That’s a lot [...]
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