Steak & Potatoes: A rib-eye with potatoes garlicky and zucchini grilled & marinated.
BLOG THE 2nd:
Our Daily Salad: Postscript to steak & potatoes: salad, fruit, & sweet coffee.
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Pork Chop Breaded & Broiled: A staple of the workday repertoire.
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Broccoli Garlicky: Side-kick to a pork chop breaded & broiled.
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Carrots Lemony: A RED ready-to-hand to flank a pork chop breaded and broiled.
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Mushrooms Garlicky: A supererogatory side, or else a pasta garlicky, a risotto, or even a frittata.
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Lentils or Pintos 'n pasta: Vegan fare for Fridays in Lent.
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Asparagus 'n Eggs: A match made in heaven for meatless Fridays.
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Artichokes 'n Potatoes: Stuffed with love or braised with ease.
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A Sunday Gravy: Tomato sauce gravied by a medley of meats.
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Easter Lamb: "Christ our pasch has been sacrificed.
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On Roasting a Kid with Potatoes : ... or if you prefer, a Chicken cut-up.
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Kid Friendly Cutlets: Beef cutlets breaded & fried, with broccoli lemony & cabbage barbary.
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Cabbage Barbary: Red cabbage, why bother?
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On Saving the Irish: ... with pasta asparagus & wine-dyed London broil.
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Greens 'n Potato Mash: With a side of dry-roasted meat.
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Zucchini in Season: Oniony with an egg finish, or maybe mixed with pasta.
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Eggplant in Season: Make it easy, make it garlicky.
BLOG THE 19th:
A Tomato Salad: A Musing on the Simplest Things.
BLOG THE 20th:
On Saracens, Sugar, & Sicily: ... and two recipes for red peppers tangy 'n sweet.
BLOG THE 21st:
Eggplant alla Parmigiana, or alla parmiciana? Recipes southern & northern.
BLOG THE 22nd:
On What Antipasto Is.
BLOG THE 23rd:
Lasagna Pure & Simple.
BLOG THE 24th:
Oh, to Woo with Tiramsú! An instant classic.
BLOG THE 25th:
Squid, squid, or squid? Calamari three ways: braised, broiled, or fried.
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Sauce, Sauce, or Sauce? (Tomato) Sauce Three Ways.
BLOG THE 27th:
On Cauliflower 'n Pasta Two Ways. Sweet pasta soup or savory pasta sautee.
BLOG THE 28th:
Two Cauliflower Sides. Cauliflower salad and cauliflower fried crispy.
BLOG THE 29th:
On How to Broil & Eat a Fish Whole. A primer.
BLOG THE 30th:
Fish Steaks, Plus. Marinades for swordfish & tuna, plus a bonus recipe for filet mignon.
BLOG THE 31st:
Two Ways to Braise Chicken on the Bone ... plus a bonus pork chop recipe!
BLOG THE 32nd:
Chicken Braised with Sausage & Mushrooms: A chicken braise worthy a gentile.
BLOG THE 33rd:
What to do with Green Peppers, and what not to do.
BLOG THE 34th:
A Reaction to Risotto. On doing it right or not at all.
BLOG THE 35th:
One potato, two potato, three potato ... Four Potato Salads, so to speak.
Grilled Chicken Cutlets.
Broiled Loin Lamb Chops.
A T-Bone w/Asparagus & a Sweet Potato.
The Wines of My People. Or at least the ones I like.
Asparagus Risotto quick 'n easy as can be.
Leftover Genius, Frittata!
Chicken Cutlets Fancy. Three ways.
Octopus: In a Seafood Salad (plus Bonus Baby Braise)
At the heart of Minestrone: Savoy Cabbage Braise or Pasta 'n Potatoes?