And now, for a word

And now, for a word

I’ve got to take a break for the summer. I thought for a while about all the quickie write-ups I could do for Red Sauce Fridays while I have lots of work commitments going on, but I don’t want to phone it in. So with apologies, this will not be the weekly source for new … Continue reading

Red Sauce Fridays #28: Braised lamb ribs

Red Sauce Fridays #28: Braised lamb ribs

When I first started Red Sauce Fridays, I got responses from all sorts of corners of the web, including one from my high school best friend, Eloise Parrino (now Butovich). I basically wanted to be Eloise back in the day—she was hilarious and gorgeous, with aquamarine eyes and a smile (and mind) full of mischief. … Continue reading

Red Sauce Fridays #27: Mixiote de Carne

Red Sauce Fridays #27: Mixiote de Carne

The highlight of my days at Gourmet Magazine was when the Bat Phone would ring—that would be the direct line from the test kitchen, where one of the insanely talented cooks would have something to for us editors to taste. Invariably, what I tasted would blow my mind, and often change the way I cooked. … Continue reading

Red Sauce Fridays #25: Pink Boscaiola

Red Sauce Fridays #25: Pink Boscaiola

In the coldest winter months, a boscaiola sauce is the warm blanket we all need. Named for the boscaiola—or woodsman—it generally contains pork sausage, porcini mushrooms, and cream. Can’t you just imagine that storybook Italian woodsman, in his plaid shirt and Barbour coat, coming in from the cold to make a sauce from the things he’s found … Continue reading

A quick break

A quick break

“I can keep blogging on my vacation! Why not?” Whoops. It’s totally not happening. I’ll see you here for a new red sauce (hint… this one’s really good) on March 25!