Paccheri Pasta with Swordfish

A very delicious recipe of Swordfish and Paccheri Pasta from the Franny’s (now closed, beloved restaurant in Brooklyn) cookbook.
Chunky Turkey Chili

I wanted a classic chili with big chunks of meat, but made with a turkey breast. I mean why not, poultry doesn’t always have to be ground or shredded. Big cubes cooked first to create a frond, a classic sofrito, and an IPA to deglaze. Its not beef, not trying to be, but the big chuinks make […]
Bean Broth Soup

It is probably more of a stew than a soup after all the broth gets absorbed. You can add Better than Bullion to water to extend the broth if you prefer it more soupier.
Tarragon Roast Chicken

A simple and delicious recipe for Chicken using my favorite herb tarragon. Adapted from a Melissa Clark recipe.
Boudin Blanc and Beans

The recipe loosely resembles a cassoulet but I am going to call it Beans and Franks.
Apple Cider Margarita

A Fall version of our summer favorite. The warm cinnamon of the cider works great with the familiar citrus and tequila.
Green Goddess Roast Chicken

Perfect use of all of your fresh herbs from the garden. You can add parsley or scallions instead of tarragon or chives. Adapted from Melissa Clark’s recipe in The NY Times.
Ranchero Sauce

It’s Tomato season and we’ve made a lot of tomato sauce already. But I wanted to do something a little bit different this year. I wanted to make a Mexican tomato sauce, a Ranchero sauce. Yes the foundation for Huevos Rancheros, but an excellent enchilada sauce, and also the sauce that tops a chili relleno. We grew poblano peppers […]
The Plum Sour

The ripe, end of summer plum is the star of this sweet and sour drink. Use an egg white (or aquafaba) to get a fun froth.
Tomato Gimlet

It is light, refreshing and delicious. Everything you want during peak tomato season on a warm day.