How a dinner of rabbit and polenta and the local grain movement evolved into a dinner of chili and cornbread. I promised some friends a dinner of rabbit cooked in the Lombardy style and the polenta to go with it. Browsing the aisles at Surfas in Culver City I noticed that ...read more
It's the last day in April but it feels like mid-summer in LA, or what we call fire season. Fires are raging. You can feel the pollution in your chest and it's just too damn hot to cook. But I have to. I invited a couple friends I haven't had ...read more
It was one of those days. I had run all over town doing errands when suddenly it was 5 o'clock and I remembered that the fridge was uncharacteristically empty. I got home, ran up the stairs, ran into the kitchen slightly panicked (the Mom must be fed) and saw that the ...read more
By now I hope you're starting to figure out that I rarely make an isolated "dish" or "recipe". Nearly everything I make starts out with something I already made before. I hesitate to call it a leftover. I have a very wide definition of mise en place. It's all ...read more
Silk Handkerchief pasta or in the Genovese dialect Mandilli de Sea (Seta in Italian) are lovely floppy casual folds of delicate eggy fresh pasta draped on a plate. They are also the easiest and quickest fresh pasta to make at home. If you want to taste a template of how ...read more