there’s a pretty amusing backstory as to why i created this dish, but that’s for another day. what i will say is that it was quite fabulous. the sauce wound up taking on a life if its own, as at one point a bad flick of the wrist had rendered it nearly inedible and it […]

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so here’s the deal. i love calf’s liver. but i rarely get to have it because it’s seemingly not very popular here in these southern parts. up until recently, i couldn’t even procure a piece unless i committed to the entire liver. which was not going to happen – my love knows bounds…

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when i first read this recipe in ‘molto italiano’, batali’s introductory words to the dish included the sentence, "as i get older i am liking simpler things – based on the best ingredients", the letters jumped off the page and italian-kissed me firmly on the lips – with feeling.  and then i fell in love with mario all […]

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another first for me. i had bought the shank on a whim and promptly put it in my freezer. so now, about a month later and before it got too warm to dine on braised meat in a rich sauce, i decided to try my hand at the classic dish, osso buco.and then i looked […]

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party at my place.� a friend’s big birthday.� cooking for 10.� coming up with the right menu.� making sure things work together and that i’m not making too much.� too little.� too complicated.� but before i go on i’ve just got to make a local mention.� because if anyone from nashville is reading, what’s VERY […]

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