The humble deviled egg is enjoying quite a renaissance these days, finding itself on trendy restaurant menus across the country. I have fond memories of my mother’s classic version — mayo, a little mustard, a little Worcestershire sauce, and some cracked pepper — and wh... Read More
Someone recently asked me me what my three favorite comfort foods were, and I had no problem rattling them off: Grandpa Lorenzo’s aglio e olio (spaghetti with olive oil and garlic), Kickie’s fried chicken, and my French-style mashed potatoes. I say “French-style... Read More
When winter turns cold and blustery, my thoughts turn to hot, hearty soups. One of my favorites is stracciatella, or Italian egg drop soup. The name means “torn apart” or “rags” because the egg looks like torn rags in the broth. It’s an easy soup, and itR... Read More
Like a lot of Italian Americans, my family always had seafood on Christmas Eve. The years it was just my mom, my dad and me, it was only a few courses — an antipasto, a primo of pasta, and a secondo centered around fish or shellfish. A couple of years my aunt sent us a clam... Read More
Thanksgiving is my favorite holiday — it’s all about cooking, relaxing and eating — but when I was a vegetarian I dreaded it. Every time I went to dinner at someone’s house, they either presented me with Tofurky (a horrible tofu “roast” meant to su... Read More
When the weather gets crisp in the fall, I crave my mother’s clam chowder. The rivalry on the East Coast is fierce over the proper way to make clam chowder; so fierce, in fact, that in 1939, Maine introduced a bill in the legislature to make it illegal to add tomatoes. New ... Read More
When my grandparents lived in New York’s Little Italy, my grandfather told my grandmother that he had a job “driving a limo.” She soon discovered that meant he was “back in the life” (Soprano’s style), something she thought he left behind in Sicily. My... Read More
First, a correction: the measurement for ketchup in last month’s barbecue sauce recipe (“Recipes for Grilling Season,” July, B2) from “Kitchenless Cook” Bill Knutson should have been one cup, not three cups (math’s not my strong suit; that’s why ... Read More
1. Use an instaread meat thermometer. This is for indoor and outdoor cooks. It helps to ensure meat reaches the proper temperature and takes the guesswork out of cooking larger items like whole poultry and prime rib. 2. Start with the easier stuff. Once you’re comfortable g... Read More
Kick your backyard barbecue up a notch with easy homemade sauce, babyback ribs on the grill, and three simple but elegant side dishes Many people are intimidated by the idea of making barbecue sauce. I was until my friend Bill Knutson, who writes our grilling column, “The K... Read More