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Archive for May, 2005

The New Southern Italian Cheeses in New York

Posted in 2005 on May 20, 2005 | Leave a Comment »

There are fancy cheese shops in Manhattan, such as Murray’s and Artisanal, where I shop quite often but find few if any Southern Italian cheeses. Granted, most cheeses from the Mezzogiorno are not as sophisticated as some Northern ones, but they have special flavors that stay close to my heart, and I have a huge [...]

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Springtime and Caprese

Posted in 2005 on May 15, 2005 | Leave a Comment »

Fresh asparagus at Union Square. Recipes: Fava Beans, Mozzarella, Mint, and Spring Onion Fennel and Mozzarella with Basil and Anchovies Roasted Asparagus, Mozzarella, and Parsley Oil Often with the first hit of warm weather here in Manhattan my mind jumps ahead, bypassing spring to start thinking about summer. And to my culinary mind, summer means [...]

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How I Became a Good Cook

Posted in 2005 on May 10, 2005 | Leave a Comment »

My path from nervous, uncertain cook to creative good one was slow but exciting. When I think about some of the strange and occasionally inedible meals I made for friends and family during my early forays into cooking, it’s amazing that I had the drive to persevere and come out the other end. Of course [...]

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Improvisational Savory Tarts

Posted in 2005 on May 5, 2005 | Leave a Comment »

Recipes: Torta with Sweet Onions, Anchovies, and Potatoes Zucchini, Ricotta, and Basil Torta Swiss Chard Torta with Pine Nuts and Dates I just came back from a little off-season trip to Liguria, the area along the Mediterranean that encompasses Genoa and also such famous beach towns as Portofino and San Remo, which are stunning and [...]

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Watercress Salads

Posted in 2005 on May 1, 2005 | Leave a Comment »

Recipes: Watercress, Strawberry, and Sautéed Shallot Salad Watercress Salad with Prosciutto, Sautéed Celery, and Pine Nuts Watercress with Beets, Ricotta Salata, and Thyme Vinaigrette Watercress and Squid Salad with Capers and Pistachios I really look forward to the wild watercress I start seeing at the Greenmarket in May. The stuff is so alluringly biting and [...]

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