Inspired by Food52’s Cheddar, Mustard, and Tomato Galette recipe and a big bowl of ripe plums, Matt and I decided to turn on the old oven for the first time all summer and bake a couple of galettes. One savory and the other sweet. In a food processor we quickly made a simple pâté brisée […]
Vegetables
Faith’s Super-Light, Super-Good Eggplant Parmesan
When markets and farm stands are flooded with gorgeous and firm eggplants, Faith makes a healthier version of eggplant parmesan, inspired by a dear Italian friend.
Polenta with Shiitake Mushrooms
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
Blue Cheese Burgers Topped with Tropea Onion Jam
I’m going to boast on behalf of my mom here. She was making fat, juicy, gourmet burgers topped with caramelized onions before most of the chefs doing it these days were even born. Of course back then, I wasn’t so keen on her homemade burgers and would gladly have traded mine for a skinny one […]
Tropea Onion Jam
I first tasted this sweet, garnet-hued jam as part of a cheese antipasto at Osteria Morini, in Washington, D.C., with extra-aged Parmigiano-Reggiano, Pecorino Toscano, and pungent Gorgonzola. I’m grateful to executive sous chef Ben Pflaumer for sharing the recipe. Tropea is an ultra-sweet red onion. If you’re a gardener, you can grow your own. Otherwise, […]
Oil-Preserved Butternut Squash with Mint
Winter squash tends not to be associated with Italian cooking. But in fall and winter, beautiful big squashes adorn the farmers’ markets from north to south. In Emilia-Romagna, squash-filled ravioli are a classic; and in the south, cooks sauté the squash in olive oil, then dress it with vinegar, sugar, and mint. This recipe pays […]
