• 1964 Lotus
    the old lotus the old lotus

    the old lotus

the old lotus

  • Adrian's Chicken Cacciatora
    marcella’s chicken cacciatora marcella’s chicken cacciatora

    marcella’s chicken cacciatora

marcella’s chicken cacciatora

As I wrapped up my traditional weekend pancake breakfast before going to work at Moore Brothers in New York on Sunday, I scanned through my copy of Marcella Hazan’s “Essentials Of Classic Italian Cooking,” looking for the right inspiration to go along with the bottle of Corte Gardoni Bardolino I had in my refrigerator. We close earlier on Sunday nights, and I knew I’d have time to make something a little more extravagant, so I settled on Chicken Cacciatora, a dish I’d never done before but had always been intrigued by.

Following Marcella’s recipe as diligently as I […]

  • BigCombe
    the “all-chateau signac weekend” part-2 the “all-chateau signac weekend” part-2

    the “all-chateau signac weekend” part-2

the “all-chateau signac weekend” part-2

Sunday the clouds came in – a little too chilly for outdoor dining, so, back indoors with gorgeous veal chops from DiBruno’s, roasted potatoes, asparugus, and garlic bread (a little piece of nostalgia) – all washed down with the magnificent Château Signac Côtes-du-Rhône-Villages Chusclan “Combe d’Enfer” 2010 (which is easily the best ever produced on this estate).

Generous, ripe black fruit backed with fine, silky tannins and vibrant minerality. A perfect foil for the veal!

  • BigDona
    first out-door meal of the season first out-door meal of the season

    first out-door meal of the season

first out-door meal of the season

A beautiful Saturday evening, and our first meal outdoors this Spring.

Whole-roasted Branzino, and the first of the “All-Chateau Signac Weekend,” starting with the Château Signac Rosé Dona Clara 2012 – a drop-dead, gorgeous rosé from the Côtes-du-Rhône-Villages of Chusclan.

This is bone-dry “saignée” (a bleeding of juice from red wine) which just dances on the palate. Particularly good with whole-roasted fish (in this case, garnished with thinly-sliced, roasted orange slices), fresh, crusty baguette and lots of olive oil.

  • Terry's Ravioli
    Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

    Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

This is a favorite quick recipe that takes less than 30 minutes from start to finish, requires very little prep, and is a great lighter springtime dish.

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Ingredients:
1 lb. Your favorite fresh ravioli (in this case it was house made mint and pea ravioli from Eataly)
1/4 cup olive oil
2 tbsp. butter
7-8 Ramps (or 3 cloves of garlic if out of season)
1/3 lb. fresh English peas (or substitute frozen peas if out of season)
1/4 lb. fresh Shiitake mushrooms

Cooking
1. Bring a substantial pot of water to a boil.
2. Heat olive oil and […]