If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Italian food

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits.  Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize […]

My latest on The Daily Meal…a Restaurant Suggestion in NY’s Meatpacking District

My latest on The Daily Meal…a Restaurant Suggestion in NY’s Meatpacking District

Pictured Above: All Italian from its San Marzano Tomato Sauce to it’s Mozzarella, Pizza Margherita at Simò The Meatpacking District’s New Pizzaria Is Just 90 Seconds from Napoli Jun 4, 2018 | 1:52 pm By Monte Mathews Staff Writer Highend Chef Simone Falco opens Simò […]

Parmesan and Pancetta Toasts

Parmesan and Pancetta Toasts

I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions.  I do not always label these. […]

Date Night Idea:  Happy Pasta Hour at one of the city’s best restaurants…

Date Night Idea: Happy Pasta Hour at one of the city’s best restaurants…

Boulud Sud’s Happy Pasta Hour Is About Both Food and Fun Apr 16, 2018 | 12:01 pm By Monte Mathews Staff Writer 5 pastas are served nightly for half price Photo by Georgina Salter One of five pastas on offer every night, Rigatoni alla Carbonara […]

Weeknight Spaghetti and Meatballs: Beef and Pork Meatballs in Tomato Fennel Sauce

Weeknight Spaghetti and Meatballs: Beef and Pork Meatballs in Tomato Fennel Sauce

Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d […]

Pasta alla Puttanesca with (or without) Shrimp

Pasta alla Puttanesca with (or without) Shrimp

I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals.  And there’s another great reason to cook this right now.  It’s Lent!  Aside from its […]

Crispy Chicken Cutlets with Cherry Tomato Panzanella

Crispy Chicken Cutlets with Cherry Tomato Panzanella

What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter.  The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves.  Then there’s the […]

Honey Pine-Nut Tart from Gina De Palma’s “Dolce Italiano”

Honey Pine-Nut Tart from Gina De Palma’s “Dolce Italiano”

As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner.  On this particular occasion, he asked our friends Bill and Peter if they had any requests.   Peter asked for ‘something nutty’.  I seemed to remember an amazing tart Andrew had […]

Crispy Pork Chops with Fennel, Red Onion and Apple

Crispy Pork Chops with Fennel, Red Onion and Apple

I love “Milanese”, which is basically what this recipe is.  Veal Milanese is its much more expensive cousin.  In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef.  In neighboring Chile it’s called Escalopa.  In Mexico, it’s back to being […]

Orecchiette with Sausage and Green Vegetables

Orecchiette with Sausage and Green Vegetables

I sometimes think I should have called Chewing The Fat “Chewing the Pasta”.  I have such fondness for pasta that I make it on a weekly basis.  I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great […]

Summertime Spaghetti Carbonara

Summertime Spaghetti Carbonara

I got into a peck of trouble for pronouncing Pasta a cold-weather food.  And I have to admit, ‘they’ were right and I was wrong.  Pasta is one of the most adaptable of all foods.  Just think what you can marry it with! Fish, shellfish, […]

Come take a trip to Umbria and bring back a recipe from one of their great Cooking Teachers

Letizia Mattiacci: The Umbrian Cook on an American Tour By Monte Mathews Staff Writer Learn how to cook the cuisine of this Italian province from a native cook and teacher. Then you can make dishes like this gorgeous Melanzane alla Parmigiana…Eggplant Parmigiano Experience Umbrian cuisine […]

Chicken Arrabiata

         I confess to being a tomato junkie.  I adore the fruit, and yes, botanically it is a fruit.   Nothing made me happier than the arrival of great little tiny tomatoes variously called ‘cherry’, ‘grape’ and most recently, ‘heirloom mixtures’.   They arrived in this country […]