Recipes

Aquacotta – “Cooked Water”

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Aquacotta – “Cooked Water”

Somewhere between a soup and a savory bread pudding lies aquacotta “cooked water”- a traditional peasant dish from Tuscany that uses stale bread, tomatoes, onions and whatever vegetables are available. Its name reflects its origins– lean times for farmers. When things were better, perhaps each member of the family would add an egg atop the …

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What’s a Sox game without dried squid and beer?

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What’s a Sox game without dried squid and beer?

TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …

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Escarole and meatball soup

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Escarole and meatball soup

Boston Globe, November 12, 2008 Escarole and meatball soup Serves 4 as a main course Often referred to as Italian wedding soup, this hearty bowl has been mistranslated for many years. The name, minestra maritata, really means “married soup,” which refers to the pleasing combination of vegetables and meatballs. Light but substantial, the soup contains escarole, …

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Layered omelet with ham and cheese

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Layered omelet with ham and cheese

 Boston Globe, June 18, 2008 Summer stretches ahead with its picnics, beach days, weekend guests, and impromptu suppers. Often that means looking for ways to feed friends and family without much fuss. This colorful layered omelet can be prepared ahead of time and refrigerated overnight. It leaves the kitchen cool and the cook unflustered. Begin by …

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Baby bok choy

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Boston Globe, May 14, 2008 Baby bok choy Serves 4 Baby bok choy, steamed with slivers of fresh garlic and plenty of ginger, is ready in about 10 minutes and produces a flavorful dish of mini green bundles. The small greens are often used in Chinese dishes as a bed for tofu or scallops, but …

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Caponata

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Caponata

Boston Globe, March 26, 2008 Caponata Makes about 2 cups Caponata is the sweet, sour, and salty Sicilian eggplant appetizer that looks like a relish and often comes as one of the tastes in an antipasti course. The dish begins with sauteed eggplant cubes, which lend their deep purple color to the mixture, and is …

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Spaghetti lasagna

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Spaghetti lasagna

Boston Globe, January 16, 2008 If there was ever a universal crowd pleaser, it’s lasagna. This dish is a variation on the layers of wide noodles and tomato sauce that usually go into the dish. Here spaghetti, tomato sauce, and mozzarella cheese are stacked in a dish, then baked until the top turns golden. Cut …

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A warming bowl

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A warming bowl

Split Pea Soup Isestrasse Market Hamburg, Germany Split pea soup is just what you need when the chill goes right through your coat. In the port city of Hamburg last month, it was sunny but cold as I walked through the Isestrasse market in the center of town. German markets in winter boast stands brimming …

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Crudite Platter with Spicy Miso Dip

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Crudite Platter with Spicy Miso Dip

Boston Globe, November 7, 2007 If you’re hosting or contributing to a party and looking for an appetizer, a crudite platter is always welcome. For years, Americans had a mundane approach to this French tradition by dipping veggie sticks such as carrots and celery into ordinary mayonnaise-based sauces. Raw broccoli and asparagus spears joined the …

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Stashing cooked rice

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Stashing cooked rice

Boston Globe, October 30, 2007 Watching squirrels gathering and stashing nuts for the winter reminds me of Japanese and Korean friends filling their rice cookers to maximum capacity to make small packets of cooked rice for the freezer. When it’s time to eat, they microwave the rice until it’s steaming hot. Recently, a Korean guest did …

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