How to make a great roast and hardly lift a finger It’s 4:00 a.m. I’m awake, in the kitchen, still not quite on local time since coming home from Italy. Times like these, I think about pork roast. It’s a way of dreaming back to Italy. Yesterday I bought a three pounder—pork butt, bone in—from Nick,…More
Monthly Archives: December 2016
Dear Family and Friends,
Some years ago I had a very depressing conversation with my brother, Tom. We were talking about how quickly time seems to pass, and as an example, how the summer months, which seemed to last forever when you were a kid, fly by when you become an adult. Tom, you probably know, is a math…More
Penne with accidental pork sauce
How I made a mistake take really good “What I would do now,” my chef buddy said, “is take those ribs out of the pot, cook the sauce down, and serve it with tagliatelle.” They were baby back ribs, braised long enough to get soft, the meat falling off the bone. We did what he…More
I’ll Have the Ribs
The other kind of ribs It was the lard that made us swoon. My wife and I were having dinner at a restaurant in Reggio, Italy, one night. At the outset of a long meal, the server brought out affetatto (assorted sliced meats) and we were very much in heaven. Prosciuitto, mortadella, various salami–then came…More