“Chocolate, the ‘food of the gods,’ conquered not just the candy shop, but also the kitchen.” – Riccardo Magni Don’t make the mistake of thinking this rigatoni with dark cocoa and red wine short ribs is a chocolate-y or sweet pasta dish, it’s absolutely not. Not even close. Savory and enchanting? Absolutely. I live in a part of New Jersey that is home to one of the world’s most famous chocolate makers. In fact, it’s not uncommon for the aroma of chocolate to blanket the entire town well into the wee hours of the morning. Since chocolate is literally in the air here – the constant reminder of it has…
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Butter Roasted Turkey with Herbes de Provence + Citrus has been my traditional Thanksgiving Day turkey recipe since I first began hosting the holiday many years ago. Aromatics are loosely stuffed into the turkey and seasonal vegetables and fresh herbs line the roasting pan – resulting in a tender and succulent turkey with a white wine pan gravy that compares to no other.
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It’s apple picking season! With so many of us heading to the orchards, I wanted to share a quintessential autumn treat, baked apples. Brown sugar, cinnamon & a pinch of nutmeg fill the hollows of cored apples while a homemade buttery crumble tops the apples, seeping into the hollows to thicken up the filling, making the inside almost molten-like. The aroma alone embodies the warm comfort of fall and the soft fragrant flesh tastes just like apple pie. Baked apples is a feast for the senses when the temperatures drop.
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“The great white Pear tree Dropped with dew From leaves and blossom Under the heavens Of happy blue.” -Jean Ingelow The voluptuous and succulent pear. It’s that time of year when these curvy fruits begin to fill up baskets and bins at the local farm markets. Although their juicy sweetness is perfect as-is, something truly delicious happens when these plump beauties are simmered in Bordeaux, scented with autumnal spices and warm vanilla, then left to chill overnight.
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Pappa al Pomodoro is a fragrant, flavorful Tuscan bread and tomato soup born from the ancient tradition of using stale bread and fresh garden ingredients like tomatoes, garlic, and basil. Embracing a rustic spirit, it invites personal twists such as oregano and white wine, if desired, offering a comforting, and robust taste of Tuscany.
