February 20, 2008 |
4 to 5 main-course servings Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon finely chopped pancetta or bacon in the pot until the meat sizzles , then add 1 bunch thinly sliced scallions ,2 diced carrots and 3 diced potatoes . Stir in 1/2 teaspoon salt, 1/2 teaspoon sweet Hungarian paprika ,1/4 teaspoon smoked Spanish paprika and a generous pinch cayenne pepper ; stir to coat the vegetables....
April 23, 2013 |
Like many vegetable lovers, I've experienced mustard greens mostly as a salad ingredient. Those pungent little leaves give a nice punch to what can otherwise be as mild as, well, lettuce. But they're also becoming a favorite ingredient in heartier dishes, especially because they're available at farmers markets most, if not all, of the year. That same spicy flavor that sparks up a salad can add life to a quick pasta dish, in which mustard greens perform like a cross between spinach and broccoli rabe, with all...
May 31, 2011 |
It's hard to imagine that Italy — a country thoroughly explored, not to mention plundered, by warriors, historians, artists, scholars, tourists and food lovers — has secrets left to yield. And yet, that must be part of the allure. Every time I return, I am struck by something that eluded me before: a hidden garden or fountain or an unfamiliar cobbled back street in an otherwise familiar town. Down such a street, you can hear the clatter of plates and cutlery, and smell the afternoon meal wafting from someone's...
August 12, 2011 |
In his memoir, " Heat ," author Bill Buford fulfills every food lover's dream and heads to Italy to learn to make pasta. There, in the town of Porretta, he is told to sit and watch. "Watching is good," his instructor, Betta, tells him every day for 10 days before she lets him pick up a piece of dough. "That was how I learned as a child: hours and hours, watching my aunts. " This is not the philosophy at La Vecchia Scuola Bolognese , a kind of boot camp for aspiring pastamakers, or...
March 14, 2012 |
The kitchen in Bryan Voltaggio's previous home was small. It had an electric oven, bisque-colored appliances and such a dearth of cabinet space that most of his cooking equipment was stored in a free-standing cabinet in another room. The kitchen in his home today? Well, it's much different. Earlier this year, Voltaggio, 35, moved his family of four to a five-bedroom house just down the road in Frederick. Not surprisingly, the kitchen was one of the main attractions for the chef.
January 10, 2012 |
Dear Readers: Did you know there are certain FOODS seniors should avoid because of health risks? According to the Food and Drug Administration Web site ( www.fda.gov ), if you are a senior or care for a senior, you might not realize that you need to be extra cautious about: * Raw sprouts, such as alfalfa, clover and radishes. * Refrigerated pates or meat spreads. * Refrigerated smoked seafood, unless it is an ingredient in a cooked dish such as a casserole. * Raw or unpasteurized milk and...