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.
BLOG THE 5th: 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
BLOG THE 7th: 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 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.
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: Is it 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
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.
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.
BLOG THE 36th: The Wines of My People.
Or at least the ones I like
Asparagus Risotto quick 'n easy as can be.
Leftover Genius, Frittata!
BLOG THE 37th: Chicken Cutlets Fancy.
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?
BLOG THE 40th: The Glories of the Pea
In Transcendental Array
BLOG THE 41st: Pickling Cherry Peppers
... or Italian Eggplant "Sott'olio"