Guest post by Anthony Damelio (we call him Tony), Sharon’s fiancé. I love making risotto: not just the possible ingredients or the finished product but also, and perhaps most importantly, the process. Growing up, I watched my father prepare it often for formal occasions and normal dinners alike, and so I make it as much

The older I get, the more I dislike crowds. When I was in college, the idea of a packed club, a crowded party, and a mobbed dance floor was exhilarating. Now, it sort of makes me wince—hot and sweaty with bad beer and no clear path to the bathroom? No thanks. These days, I prefer

Makes 32 savory pastries This recipe comes from Julie Sahni’s Classic Indian Cooking. The potato filling can be made up to 2 days ahead and refrigerated until you are ready to make the samosas. We fried these little pastries in a roasting pan set over two burners, just watch out for the handles…they get hot!

Serves 6 You can use regular paprika, but the smoked paprika is superb. The soup is plenty flavorful on its own, but a dollop of Greek yogurt or light sour cream and a little chopped fresh cilantro doesn’t hurt one bit. 3 ounces pancetta, cut into small dice 1 large onion, cut into medium dice

It’s that time of the year again. The kitchen counter is strewn with half-full tins of cookies, the fridge is packed with delicious leftovers, and just a few rooms away we are frantically searching our closets for something to wear on New Year’s Eve (and hoping it’s going to zip over our slightly distended bellies).

This recipe is adapted from Mario Batali’s traditional biscotti recipe. 3-½ cups unbleached all-purpose flour 1 tsp baking powder 1 tsp kosher salt 4 large eggs 2 egg yolks plus one egg white, reserved 2 cups granulated sugar 2 tsp pure vanilla extract 2 Tbs anisette or amaretto 1 Tbs anise seed 4 cups coarsely

I’m 25 and a half (but who’s counting?), and I think I might finally be an adult. No, it’s not because I have my own apartment, eco-friendly car, healthcare plan, or bank account. It’s not because I’ve done my own taxes (or paid someone else to) for the last 3 years. And it’s not because

Makes 2 large round loaves We use a food processor for bread, which makes it really quick and easy—although not quite as traditional or cathartic. For a more sour flavor, reduce starter to 1/2 cup and let the shaped dough rise longer. ½ teaspoon yeast ½ teaspoon granulated sugar 5 cups bread flour 2 tsp

I love bread. Though I adore exotic spices, new flavors, and creatively executed dishes, there is nothing like a warm slice of homemade bread, fresh out of the oven, slathered with good, salted butter. I could eat that everyday. In fact, I do eat that everyday. (And yes, my cholesterol is fine.) Needless to say,

Make it a Dutch oven. Forget cutesie cake pans, pretty aprons, sexy knives, or colorful silicone spatulas. Get one of these ovens—they, too, come in fun colors. And, if you already have one…ask for a bigger one! (No, I am not working for the Dutch oven people. And unfortunately, they have not offered me anything

Serves 4 Serve this stew with couscous, the perfect sponge for all the flavorful stew juices. 2 tablespoons olive oil 2 pounds pork (lamb or goat) shoulder, cut into bite-sized chunks Kosher salt and ground black pepper 1 teaspoon ground cumin, plus extra for coating meat 1 large onion, cut into medium dice 2 large

Serves 6 – 8. I played around with the spices adding a couple extra shakes of cumin, ginger, and turmeric (which already ingredients in my sweet curry powder). Just have fun with it, you really can’t mess this dish up. 1-2 Tbs olive oil 1 medium-large onion, diced ½ green bell pepper, diced 4 medium

Let me paint you a little picture of what we all look like around our Thanksgiving table. Dad: In all things, Dad is incredibly (annoyingly?) measured. Dad eats very lightly the day of Thanksgiving—maybe a little yogurt for breakfast, a small salad at the lunch hour. And when the big meal finally rolls around, he

I’m having a hard time writing about food today. Every year I look forward to the holidays as a time to be with my family and friends, to laugh and talk in cozy houses that smell like fresh pine and warm spices. I can’t wait to hear the first brassy tones of carols filling the