I mark the day I started making great tomato sauce when I spent an afternoon in Lucia Lo Presti’s kitchen. The secret she taught me is simple and yields an astonishingly rich, silky sauce. With it came a glimpse of a unique way of life —Sicily in New Jersey— that her wine writer son-in-law Anthony Giglio first introduced me to…
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Susan Dworski sent us an email recently with images of a dish from Green Kitchen Stories: Shakshuuka with Hummus and Sweet Potato Chips, and this note: We eat Shakashuka for Sunday night supper at leasst twice a month. Or more. My recipe is very similar to this one, but their hummus sounds great. And the chips.…
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Monday evening of Labor Day, we could positively FEEL the shift of air and energy as the entire country grabbed every last BIT before the official end of summer. We spent the day hanging on the terrace reflecting on our three-week stay-cation that turned out way different than we had imagined, and would yield an essential lesson.
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I did not REALLY know how to make a great marinara sauce until Lucia LoPresti taught me how. The key: Lucia’s trick of sauteing the onions in a liberal amount of olive oil, which makes for an mellow, curiously velvety tomato sauce. It is a perfect sauce for pasta and a fine base for many…
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