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Mozzarella in Carrozza from “Italian Snacking” by Anna Francese Gass
I made these tasty crispy shallow fried ooey gooey cheesy sandwiches while I was at the family farm with The Husband. Big hit!!! You must check out this new cookbook. It will up your entertaining game.
Milk Street Radio: Kyle MacLachlan Gets Serious about Wine
If you’ve turned on your TV in the last 30 years, you’ve seen Kyle MacLachlan: Think “Twin Peaks,” “Sex and the City” and “Desperate Housewives.” But when he’s not starring in Hollywood, he’s wandering vineyards in Washington. This week, MacLachlan joins us for memories from the set of “Blue Velvet,”…
Tomatillo Salsa Clams
Photo by Jessica Leibowitz If you think about it, the liquor in which a clam swims is nature’s own clam sauce, a great source of the clam’s appeal whether you eat it raw or steamed. When they’re steamed the clam shells open and the clam liquor flows into the pot. …
Milk Street Radio: Spearfishing for Dinner
Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best and scariest deep-sea adventures and her favorite ways to eat fish. Plus, Roger Horowitz explains how…
Eggs Baked in Red Wine
At first glance this recipe might seem a little odd – eggs and red wine? – But it’s based on a French classic called Oeufs en Meurette, and who am I to argue with the French? Everyone will be delighted with their own personal little ramekin of bacon and eggs.…
Milk Street Radio: Harold McGee Answers Food’s Big Mysteries
Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a thing as the smell of raspberries? McGee has the answers! Plus, we learn about 30-foot longevity noodles…
Onion Beer Bread
A larger-than-usual crowd meeting up at your house for dinner soon? This onion beer bread would add a lot to the menu. It’s delicious, of course, but it’s also very easy to whip up. Unlike more conventional breads, this one doesn’t involve yeast or require multiple risings. And, except for…
Come Join Me at a Wine and Food Pairing Dinner on April 18!
Get Tickets Now Join New Hampshire PBS and me for a Mediterranean feast at LaBelle Winery in Amherst, New Hampshire. LaBelle Winery’s Executive Chef Justin Bernatchez will be preparing a menu based on my recipes which will be paired with special wines selected by Founder and Winemaker Amy LaBelle. And bonus! — all ticket holders become New…
Milk Street Radio: José Andrés Feeds the World
José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs. Also on this week’s show: silversmith Andreas Fabian takes an artist’s look at spoons and “spoonness”; Grant Barrett and Martha…
Eggs Baked in Ham Cups for Easter Breakfast
Photo by Jessica Leibowitz Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes 1/2 large red bell pepper, coarsely chopped (about 2/3 cup) 1 small onion, coarsely chopped (about 1/2 cup) 1 large plum tomato coarsely chopped (about 1/2 cup) 1/2 cup packed rinsed and dried fresh…