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A Tale of Two Sauces – It’s A Traditional Ragu alla Bolognese Deathmatch.
Click here for more of our photos of Bologna Warning! You are about to read a lot about a dish that many would think could be discussed in one paragraph – Bolognese Ragu. After two trips to Bologna, I...
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Chicken Gravy & Fennel and Potato Dauphinoise (A Gratin): The Cure for...
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...
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Necks and Feet and Shoulder, Oh MY! It’s Always Sunday When You Make This Gravy.
They (we) call it a Sunday Gravy because it really suits a Sunday best. The long simmering, the wine drinking, the letting-it-sit-on-the-stove-till-the-family-arrives kind of gravy. Thanks to the...
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No Amphibians Were Hurt in the Making of This Dish…
In his rather witty book, French Lessons, Peter Mayle attends the annual Fete de Grenouilles (Festival of Frogs-Legs) in Vittel, France, and describes an episode at the festival banquet in which an...
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Aneletti alla Palermitana: Uniquely Sicilian
“To have seen Italy without having seen Sicily is to not have seen Italy at all,for Sicily is the clue to everything.” – Johann Wolfgang von Goethe Sicily sits apart from mainland Italy, like a rock...
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