Once upon a time, if your waiter said the fish was fresh today, that was enough. Now it has to be “line-caught” or perhaps escorted to shore by a flotilla of rowboats. The same goes for scallops. Today, the operative words for fresh scallops are “day boat” and “diver” with …
How would you like to make risotto with butternut squash and sage in half the time it normally takes—with almost no stirring? Or lamb shanks with garlic, rosemary and white wine in one-fourth the time? Or black bean soup with cumin and coriander faster still—without soaking the beans overnight? No, …
The restaurant’s name is A Mano (by hand), but maybe it should be called Il Segreto (the secret). Because, as of this writing, there is no menu on the web site. Or web site. Or sign on this small corner space at 23rd and Fairmount. A Mano doesn’t take reservations. …
We often think of hearty greens with fatty meats like bacon or smoked pork hocks, but the following recipe has only 11 grams of fat per serving and 367 calories. We eat a lot of pasta with greens in our house, as often kale as broccoli raab. So feel free …
With some notable ethnic exceptions like Asians, non-Italians are real Johnny-come-latelies when it comes to appreciating hearty greens like broccoli raab and dandelion. But I’ve enjoyed these greens—which I call “cooked” greens to distinguish them from “salad” greens—since I was a kid. As soon as the snow cleared in Buffalo, …
With recipes for Orange Salad With Olives And Mint Oranges Il Giglio Blood Orange Sorbet Spicy Cabbage With Mandarin Oranges Oranges are the most important citrus crop in the world. They are so abundant and ubiquitous that we usually take them for granted. But Americans couldn’t always open the refrigerator …