How to make pasta con filetti di pomodori

It’s almost the whole process. I didn’t show how to cook the spaghetti. The sauce is minimally cooked. Really it’s only the pulp that cooks (10-12 minutes) while the filetti (made from the skinless outer flesh) and the basil are merely warmed through.
Caveat: Don’t watch it if you don’t like tomatoes!

The best sauce [...]

Sunday Dinner @ Saturday

Last night (Friday) we celebrated our daughter’s 15th birthday by hiding in our bedroom with the door locked while she and four of her friends had a “sleep-over” party. Actually, I’m kidding about hiding in the bedroom. I thought about doing something like that all week but it turned out to be unnecessary because the [...]

Just Another Meal

For someone who spends as much time cooking and thinking about cooking as I do, sometimes it is difficult to think of the act of preparing a meal that does not involve some esoteric ingredient or cooking technique as worth recording. Occasionally though, something about what I am doing while I’m cooking simple [...]

Sheppard Mansion Idyll

My wife and I spent last Saturday and Sunday at what in retrospect seems like the most unlikely place in the world: a meticulously presented fin de siecle mansion nested in the heart of an old American factory town.
The place seems unlikely not only because it is a very grand house in a sea [...]

Sheppard Mansion Idyll

My wife and I spent last Saturday and Sunday at what in retrospect seems like the most unlikely place in the world: a meticulously presented fin de siecle mansion nested in the heart of an old American factory town.
The place seems unlikely not only because it is a very grand house in a sea [...]

Lonzino Update

In an earlier post I wrote with some trepidation about a couple of IBP loins that had come into my possession under questionable circumstances and how I decided to cure them just see how they turned out. Well, they turned out much better than I thought they would.
The cure I used was a mixture [...]

Lonzino Update

In an earlier post I wrote with some trepidation about a couple of IBP loins that had come into my possession under questionable circumstances and how I decided to cure them just see how they turned out. Well, they turned out much better than I thought they would.
The cure I used was a mixture [...]

Dinner

With the kids away at camp I have more time to screw around with the camera while I’m making dinner. That’s why I’ve been posting so often about what I cook for my family. I cook like this (simply and with an abiding devotion to simplicity and fundamental technique) almost every night but, [...]

Inside the raw-milk underground

If you love pure food, this will set your teeth on edge.
“The revolution will not be pasteurized: Inside the raw-milk underground” by Nathanael Johnson (Harper’s Magazine)
The best sauce in the world is hunger.

Model Torta Rustica

Torta: cake or pieRustica: from rustico meaning folksy, rustic
When you spend as much time in the kitchen as I have, the stuff that billows up from the memory well often has something to do with food. Such was the case last week as I was trying to figure out what to do with a surplus [...]