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I like to eat. Because I like to eat, I like to cook, especially for friends I like to eat with. That’s what this blog is about: what I l...


BLOG THE 1st:  
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.

BLOG THE 3rd:  
Pork Chop Breaded & Broiled:  A staple of the workday repertoire.

BLOG THE 4th:  

Broccoli Garlicky:  Side-kick to a pork chop breaded & broiled.

Carrots Lemony:  A RED ready-to-hand to flank a pork chop breaded and broiled.

BLOG THE 6th:  

Mushrooms Garlicky:  A supererogatory side, or else a pasta garlicky, a risotto, or even a frittata.

Lentils or Pintos 'n pasta:  Vegan fare for Fridays in Lent.

BLOG THE 8th:  
Asparagus 'n Eggs:  A match made in heaven for meatless Fridays.

BLOG THE 9th:  
Artichokes 'n Potatoes:  Stuffed with love or braised with ease.

BLOG THE 10th:
A Sunday Gravy:  Tomato sauce gravied by a medley of meats.

BLOG THE 11th:
Easter Lamb:  "Christ our pasch has been sacrificed.
Let us keep the feast ..."

BLOG THE 12th:
On Roasting a Kid with Potatoes   :  ... or if you prefer, a Chicken cut-up.

BLOG THE 13th:

Kid Friendly Cutlets:  Beef cutlets breaded & fried, with 
broccoli lemony & cabbage barbary.

BLOG THE 14th :
Cabbage Barbary:  Red cabbage, why bother?

BLOG THE 15th:
On Saving the Irish:  ... with pasta asparagus & wine-dyed London broil.

BLOG THE 16th:
Greens 'n Potato Mash:  With a side of dry-roasted meat.

BLOG THE 17th:
Zucchini in Season:  Oniony with an egg finish, or maybe mixed with pasta.

BLOG THE 18th:
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 Parmigianaor alla parmiciana?  Recipes southern & northern.


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.

BLOG THE 26th:  
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.

BLOG THE 36th:  
The Wines of My People.  Or at least the ones I like.

BLOG THE 37th:  
Chicken Cutlets Fancy.  Three ways.

BLOG THE 38th:  
Octopus:  In a Seafood Salad (plus Bonus Baby Braise)

BLOG THE 39th:  
At the heart of Minestrone:  Savoy Cabbage Braise or Pasta 'n Potatoes?