Category: Written Articles
Weekend Special: March, 20-22 “Wild-Alaskan Halibut, Yellow Ribbon Pasta with Scarlet Prawn, Zucchini Velouté with Wild Steelhead Roe”
Wild-Alaskan Halibut, Yellow Ribbon Pasta with Scarlet Prawn, Zucchini Velouté with Wild Steelhead Roe
For all its balmy coastlines, Italy does not yield halibut. No, you won’t find this Atlantic and Pacific flatfish on many dinner tables in il bel paese. … Read More »
Irish Beef Stew
With Saint Patrick’s Day approaching, Chef Luisa Silvia has been inspired to consider a figure from the early twentieth century who has a personal connection to us. Hazel Martyn (1886-1935) lived in our building during her childhood. After … Read More »
Gnocchi di semola alla Romana
A Roman thought hath struck him.
—Shakespeare, Antony and Cleopatra
De re coquinaria (On the Subject of Cooking).
Thus was the title given to a famous anthology of Ancient Roman recipes initially compiled in the fifth century.
Our consummate … Read More »
Classic Spaghetti with Lamb Ragout
Let it please thee to keep in order a moderate-sized farm, that so thy garners may be full of fruits in their season.
Many rural groups raise lambs in Central Italy. The tender meat of these well-bred … Read More »
Italy, my Italy!
Queen Mary’s saying serves for me
(When fortune’s malice
Lost her Calais):
“Open my heart, and you will see
Graved inside of it ‘Italy.’”
—Robert Browning, “De Gustibus”
This weekend special begins with Leonardo da Vicini (1452-1519), arguably one of the … Read More »
Weekend Special: February, 13-15 “Heart-Shaped Red Ravioli, King Crab, Leek Cream, Umbrian Bianchetto Truffles”
Happy Saint Valentine’s Weekend!
Over these next few days the world is cloaked in the color of the heart.
According to Michael Ferber’s Dictionary of Literary Symbols, Petrarch referred to spring as vermigilia (“vermillion”) because to him that was the color of … Read More »
Parmigiano Gnocchi, Ragout of Sweetbreads, Artichoke, Crayfish
If my world were to cave in tomorrow, I would look back on all the pleasures, excitements, and worthwhilenesses I have been lucky enough to have had.
Benvenuti al Ristorante del Cambio!
Ristorante Del Cambio, … Read More »
Butcher-Style Oxtail Three Ways
Food is our common ground, a universal experience.
That classic city of the Colosseum and Sophia Loren.
A city rife with delectable, rustic food. And nowhere is that luscious rusticity more pronounced than in a district called … Read More »
Chef Silvia is a voracious reader when it comes to gastronomic history.
This week, her studies took her into the steep valleys of the Italian Alps where she came across a panoply of interesting recipes native to various small … Read More »
Escoffier Veal Chop
Their table was a board to tempt even ghosts
To pass the Styx for more substantial feasts.
I will not dwell upon ragouts or roasts,
Albeit all human history attests
That happiness for man—the hungry sinner!—
Since Eve ate apples, much depends … Read More »