Do i need to begin this post with a disclaimer? Something that goes: “People who have a problem with foie-gras can kiss my.. err.. donkey”. No, no, no… let’s not do that. Growing up in southwestern France i witnessed how the geese are raised and i could talk to you at length about it but i’m afraid [...]
This recipe for Salmon Spaghetti “Carbonara” belongs to your ’sexy food’ folder and it goes without saying you should have some nice company along with a glass (or three) of chilled Champagne to go with it. The idea here is to replace the requisite guanciale, cured pork jowl, with smoked salmon. I had a piece of olive-oil [...]
Bucatini all’ Amatriciana is one of those quick pasta dishes that draws raves from unexpecting guests. Guanciale, the pig’s jowl bacon, is the star of the show here and one of the rare foods that makes you burn the calories before you actually eat it - chances are you’ll have to trek across town just [...]
I hope you didn’t have to put sunglasses on when opening this page. In an attempt to hide my lousy photographic skills i’ve been adjusting the brightness/color levels of my pictures. That’s something that i never done before. While it helped improve the overall quality of my pictures, it also exposed my tendency to get carried away. [...]
Those gnudi bastards gave me a bit of a headache to say the least. I had them for the first time at The Spotted Pig in New York City a few years ago and it was a revelation. Imagine a gnocchi with the light and pillowy texture of ricotta. There’s no flour, no potato, no [...]
I don’t speak squid but if i did, i would have heard them squeak. The poor things didn’t even stand a chance in front of my voracious appetite, nothing ever does. Did you notice the freaky little legs sticking out? It was an attempt to run away from me but it was hopeless. I turn [...]
This recipe is sooo off the heezy and redonkulously badass that i’m giving it the Zen four stars rating. Yup! That squash ravioli’s the shiznit, mon’!
I started writing this post full of noble intentions: ” Today, i shall convince my beloved readers they NEED a pasta machine! “ That’s before i realized it was pointless [...]
I’ve been wanting to make an authentic spaghetti alla carbonara ever since I had a fantastic one at Accademia di Vino in Manhattan a few weeks ago. I was pleased to see their version use guanciale - the pork jowl bacon I recently blogged about. That plate of pasta was a revelation! Guanciale is bacon [...]
The Food Network recently aired a rerun of the Iron chef battle between Mario Batali and Andrew Carmellini. It was past my bedtime but i watched it anyway just because it featured that same Andrew that hired me many years ago when I applied for a job at Cafe Boulud. Andrew Carmellini was then the [...]
Bolognese sauce is taken very seriously in Italy and rightly so - it is very delicious when done properly but it’s a shame that a vast majority of people outside Italy haven’t tasted the real deal yet. If the people of Bologna could see what’s served under the name of Bolognese everywhere they would either [...]
