From the category archives:

Italian

Delicata Squash with Browned Butter and Sage Recipe

December 21, 2009

One of the best things about being a gastronome and a restaurant professional at an award winning restaurant is that my work environment is a constant source of inspiration. Some of the dishes we serve at the Osteria are incredibly complicated…

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Thick as a brick chicken

August 21, 2009

There are little stories we tell ourselves to make it past the little things we do that might not be so noble. The guilt associated with a late night ice cream run is easily assuaged by the internal voice of…

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A Beet Recipe for My Mother

March 28, 2009

I became mortal last week. One phone call and one letter took away that lingering innocence of youth and reminded me that no one, not even myself, can live forever. Here, in the center of my being, is the undeniable…

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(Italian) Restaurant week in Boston

March 3, 2009

With plane ticket fares through the roof it’s impossible to hop a plane to Italy every time you get a craving for pizza or homemade pasta. And thanks to lean times, even eating a slice or a plate of pasta…

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Eggs al Forno Revisited

January 29, 2009

Open most refrigerators in America and you’re likely to find an egg.

As food groups go, the egg is one of our most versatile ingredients. Prepare it simply, dress it up with common or elegant ingredients, manipulate it with good technique;…

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Butternut Squash Gratin, 2009 Revisited

January 7, 2009

If a face can launch a thousand ships, what power could a butternut squash have? Turns out one baked butternut squash from Tuscany topped with melted sheep’s milk cheese had the power to change my life.

Flash back to more than…

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Penne tre colori: Something wonderful from almost nothing

October 30, 2008

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Penne tre colori, originally uploaded by Foodwoolf.

Desperation inspires an act of innovation

Whenever my refrigerator is empty, I see…

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Say Cheese

June 3, 2008

For some people, cheese is just a food. For others, it’s an addictive substance.

Cheese lovers hover at cheese counters and unconsciously paw at the glass that keeps them from aromatic wedges of Parmesan, stinky rounds of French triple creams…

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Don’t fear the egg

May 15, 2008

The beauty of an egg is its simplicity–simplicity embodied in its elegant shape and intelligent design. Inside the egg, there is a delicate liquid dance of light and dark—a golden orb of yolk suspended in a viscous, protective fluid. Combined,…

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The taste of Spring: Ramps

April 26, 2008

In New England, Spring is a colorful and dramatic turning point to a long and blistery tale about the hardships brought on by snow. When Spring arrives in the east, states that spend most of the year draped in snow…

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