Chicken with Roasted Potatoes, Bacon, and Rosemary
Every fall the “boys” in the family, plus a few more, gather from all along the east coast and head to Lake George in upstate New York for a long
View ArticleTortellini with Pancetta, Peas, and Cream
Aside from this dish being a sure-fire way to fill up Willa and Phoebe’s bellies (they know it as “ring pasta” and it often ties as a favorite along with Bucatini all’Amatriciana)
View ArticleMeatballs, Sausage, and Tomato Sauce alla Nona
There have got to be more than a million recipes for meatballs and spaghetti, but this one is near-and-dear to our hearts. Willa and Phoebe’s grandmother, their Nona, grew up in Flatbush, Brooklyn;
View ArticleLobster and Shrimp Risotto
Valentine’s Day was always an excuse to cook a fancy three-course meal for my future-wife, usually something indulgent, always rich, often accompanied by something bubbly. As future-wife became actual...
View ArticleBanana-Bran Muffins
I used to consider myself a punctual person. Not anymore. Dragging the kids out of bed and getting them fed and to school on time just seems impossible most mornings.
View ArticleGuinness-Braised Corned Beef with Cabbage
I’m a mutt, three-eighths Irish by blood but closer to 100% by temperament. I’ve always had mixed-feelings about celebrating St. Patrick’s Day. Aside from New Year’s Eve, it is my least favorite
View ArticleIrish Soda Bread
This recipe is only slightly modified from one I found on thekitchn.com. I won’t bother getting into arguments about authentic soda bread here either—I grew up on the loaded sweet and
View ArticleCream of Broccoli Soup
Broccoli. So much broccoli. I know I shouldn’t complain but broccoli is just about the only vegetable the girls will reliably eat. And when I say eat I mainly mean
View ArticleSalt Cod Fishcakes
My ears always prick up when either of the girls request a dinner, and Willa surprised me recently when she asked for “fishy cakes” over a year after I first tried
View ArticleScallops with Bacon-Red Pepper Coulis
We’ve always been a bacon-forward household but I find myself using it in places that even I wouldn’t have expected just a few years ago. That succulent, umami quality is basically irresistible
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