Truffles are extravagant. These are not the balls of chocolate but the funghi that grow on the roots of trees and require a reverse mortgage to purchase. When truffles are shaved onto a dish, no matter what's on it, the plate is transfigured from something ordinary to something celestial. Eggs and truffles are a naturally wonderful [...]
The black Perigord truffle was made funghi flesh, and it dwelt among us. Ding dong. Make way and open the door, as royalty does not deserve to wait. Truffles, particularly the famous black Perigord and white Alba, personify luxury. They are rare and primarily found only in the wild, tucked underneath European species of oak [...]
Crab cakes and football, that's what Maryland does! Growing up close to the Chesapeake, we grew up enjoying live blue crabs and of course, covered them Old Bay Seasoning. The elixir of life of Baltimore and the delight of any finger licker. This crab pasta dish is an Italian homage to my blue crab plucking [...]
This has become one of my favorite pastas to eat. It is different and seasonal, making it a primetime dish to serve for friends. Gently baked salmon brings oceanic silkiness and fattiness. Sautéed fiddlehead ferns bring a forest-like asparagus taste and a uniquely firm yet soft texture. Both of these work gorgeously with pasta. These two ingredients transform [...]
Classics, with a twist. This statement certainly turns heads. Either you embrace the idea of modifying a tried and true dish or you proclaim heresy and admonish those individuals that go tempering with tradition. I straddle both sides of the coin. Cacio e pepe is one of Rome's greatest pastas. Roman food is simplicity at its [...]
I am a born-again eggplant believer. This past month, I've been going eggplant crazy. Turn me on. Thanks to it being in season, but also the re-discovery of the Grandma secret of sweating and draining the eggplant before cooking, I've rekindled a deep Italian love. My favorite recipe for eggplant is the following eggplant and [...]
Grilled ramps are the way to go. Extra smokey and depth. How to cook ramps and recipe for grilled ramps pasta.
Tuna bolognese is one great twist on the classic meat ragu from the Red City. It is one of the most comforting of pasta sauces and my recipe of the bolognese can be found here. Substituting out the various products of ground veal, pork, chicken liver, and beef for tuna seems like a mortal sin. [...]
Currywurst becomes a global spaghetti dish. Recipe for turning bratwursts, curry, cabbage and pasta into an electrifying pasta.
About Ragu alla Bolognese with history and recipe
Commerce NYC restaurant review and recommended dishes
Culinary review of Xi'an Famous Foods in Flushing Queens at stall 36. Lamb face, lamb burgers, hand pulled noodles, and pig's blood.
Tommaso is an Italian-American restaurant in Dyker Heights, Brooklyn that embraces old world cliches while also serving some great classics with his twists. Here's a review of Tommaso
Animal tail is offal. Oxtail is unctuous. Braised oxtail makes a flavor pasta sauce or ragu. Strozzapetri pasta goes well with oxtail ragu. Here is the recipe.
Original recipe for fettuccine with spring lamb tomato sauce, peas, and mint. A pasta great for spring season.
Godfather scene of homemade tomato ragu. Italian-American homemade tomato sauce or red gravy. How to make it?
Roasted duck legs, duck fat, and tomato paste make for a tasty and warm winter sauce on pasta. Tagliatelle with duck leg sauce Borzino recipe