Technology has certainly made it easier for people to share recipes. To wit, this blog would not have been possible just 15 years ago. But when it comes to pasta, I blame the Internet for stifling creativity. For example,... Read More »
It's that time of year again and I've got lamb on my mind. I can already taste our Easter leg of lamb, stuffed with garlic and rosemary. I love lamb chops too, especially at a cocktail party when the tiny little ones are... Read More »
Perhaps the most noble profession of all is that of the architect, whose calling is to leave the world a gift of lasting beauty, a piece of the heart and mind. Although we now live in a time when architecture in New York often... Read More »
Darwin would be proud of lasagna. Talk about the power of evolution and global contribution. We can start 2,000 years ago in ancient Rome, with lagana, arguably the world’s first sheet of fresh pasta. The word evolved into... Read More »
This here recipe is a lesson in diction, brought to you by the Cavatelli family, a century after their immigration to America. Cavatelli are a popular fresh pasta in southern Italy, where there are many regional names for these... Read More »
Talk about the six degrees of Kevin Bacon. There I was in Sicily, having a nice bowl of pasta con le sarde, seated next to Sal and Gary from New York. Gary organizes Sicilian tours, while Sal runs the Degustibus cooking school... Read More »
Unlike Lincoln, I would never walk a mile to return a penny. And unlike Washington, I would never admit to cutting down a cherry tree. But there are some things about which I cannot tell a lie, and one of them is Sunday Pasta. So... Read More »
Oh, if I could only hold my dear grandmother's hand just one more time... I would make a mold of it, of her palm -- the very palm that produced the most perfect sized meatballs ever made. Of course, questions about how much... Read More »
Would you ever eat lobster without wearing a bib? Only at your shirt’s peril. This is common knowledge. But lobster is not alone. Although I can think of few bowls of anything that I like more than Bucatini all’Amatriciana,... Read More »
Woo Pig Sooie! If it were up to me, the University of Arkansas football team would be called the Cinghiali instead of the Razorbacks. Of course, I'd let them keep their battle cry, mainly because it's got a nice ring to it when... Read More »
