Osso Buco (or Ossobuco) is famous in Lambard cuisine. It’s basically braised veal shanks with vegetables, white wine and broth. What I did not know is that my mother had been cooking this dish for years in our humble adobe in Spanish Harlem.… Read more...
This recipe came about because of a wine I had just acquired. I belong to a wine club (Leithwaite’s Wine) and they had sent me a Greek wine, but made in Lodi, California, no less. It’s a Koroni Cabernet Sauvignon 2018.… Read more...
New Year’s Eve is upon us, and I celebrate by posting my famed Hangover Cures For The New Year once more. Believe me, folks, I’ve been though it. So here is my treatise, again.… Read more...
If you like a rich meal, this is it. Awesome! It’s something for a special occasion or, guys, when you want or impress her. And ladies, when you want to impress him. Or our LBGTQ brothers and sisters, you want to impress him or her.… Read more...
Today it’s Eggplant Agrodolce. A little history first. Agrodolce (“Ah-gro-dol-cheh”) is a sweet and sour sauce of Italian origin. Traditionally, it’s made by reducing vinegar and sugar into a sauce. Flavorings may be added such as wine, fruit, or nuts. Some claim that even chocolate may be included.… Read more...
This is a very simple and quick recipe, if you adhere to the time constraints when marinating the pork chops. In the Rivera family we especially liked spicy marinated pork chops. This is basically savory pork loin chops with garlic and herbs.… Read more...
This is a Thai dish that I’ve had for years. How I acquired it, I can’t remember; but it’s become one of my favorite ways to prepare shrimp. This dish can be served with rice, pasta, soya noodles or other grain.… Read more...
This is my wife, Holly’s, matzo ball soup. She got the recipe from a Jewish grandmother she knew in her youth. This venerable grandma did the traditional matzo ball soup, which included the ubiquitous noodles and carrots. The granddaughter of this amazing lady was a modern type, and she enhanced the recipe by adding such things as wild rice or a wild rice blend (rather than the noodles and carrots). … Read more...
I grew some parsley on a planter over the summer along with some other herbs. I figured that, by now, the herbs, and mainly the parsley, would be gone since we’re heading into Fall. To my surprise, the parsley is still going strong.… Read more...
The following recipe is a dessert, and an Indian dessert at that. You may ask, why do I hype an Indian dessert? Simple: because it is delicious and easy to make. As I’ve discovered, it pays to explore and discover other cuisines and cultures.… Read more...
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