Whenever I get called for Jury Duty, I’m always delighted to use the midday break to try out the neighborhood restaurants. Criminal court means visits to Chinatown and what’s left of Little Italy. But Civil Court is bang up against Tribeca, ever a hotbed of places I am dying to eat. There you’ll find Locanda Verde in the Greenwich Hotel on Greenwich St. (377 Greenwich St. www.locandaverdenyc.com Tel: 212 925-3797.) The restaurant hasn’t yet become as famous as its owner, Robert De Niro, but if they keep serving the Porchetta sandwich that Chef Andrew Carmellini makes there, it very well may.
Thursday, July 15, 2010
Tuesday, July 13, 2010
It never occurred to me to serve a stew in the summer. But here’s how it happened. I am getting ready to go out to the beach for some good long stretches this summer. As the departure date approaches, I’ve been trying to pare down what’s sitting in the freezer. I have a confession to make. Provided the food is well-sealed, you can keep stuff in the freezer far longer than anyone thinks you can. But raw ingredients don’t fare as well as what’s been cooked. And what I specifically had to cook were some Chicken thighs and sausage. I did some research and came up with this recipe from Gourmet that’s about 10 years old. Not only did it use my chicken and sausage, it was full of summer vegetables, a gorgeous colorful dish that was stew-like and very satisfying.