Recipes
“One of my passions is developing recipes. Sometimes they are for a client like Hood Milk, for which I developed recipes for Heluva Good Dips and for the cartons of the company’s holiday eggnog. I also worked in New York for Bon Appetit advertising, where I developed recipes and styled them for photo shoots. Two that come to mind are Stella Artois and Spanish Rioja wines.”
Many times, the idea for a recipe comes first, and I’ll develop an article later. I often work in my kitchen to create a recipe from ingredients I have in my refrigerator. If it turns out well, I commit it to memory and make it again to test it.
Forging for clams to make homemade linguine and clams
My Favorite Recipes
Anchovy Sauce Cooked with Linguine
1/4 cup olive oil 1 (2-ounce) can anchovies packed in olive oil, undrained 1 to 3 garlic cloves, finely chopped 1/4 teaspoon red pepper flakes 2 tablespoons tomato paste 1/2…
Linguine with Clams
You can embellish this dish by adding crispy sliced garlic chips or if you would like a red sauce, mix a tablespoon or two into the wine and clam juice.…
Challenged by the Chefs
The approach of restaurant chefs to recipe development differs greatly from that of editors of cookbooks and food magazines for the home cook. While researching and writing articles and books,…
Cassoulet
(Allow at least 1½ days, including a final baking period of 3 hours.) Cassoulet gets its name from the casserole, the large earthenware pot it is cooked in. I was…
Vacation Fare is a Lasting Souvenir
When I talked to my editor about doing an article on Jamaica, she told me about Coonamessett Farm in Falmouth where workers prepare a Jamaican buffet every Wednesday.a Our conversation…
Taking Vacation Home With You
Whenever I visit Mexico, I find the food and culture the most fascinating, exciting, and unique part of the experience. Once a year, I leave winter and work-related business behind…
Steamy and Easy
Steamy and Easy The once plentiful American lobster is now a delicacy that plays a starring role in this easy, one-pot clambake. I like to celebrate the Fourth of July…
Solitary Dining
Solitary dining Meals so special you’ll be glad they’re yours alone By JOHN F. CARAFOLI CONTRIBUTING WRITER This is a time of uncertainty and unrest for all of us. It…
Soaking the Senses
Many years ago, I was living in Chicago, immersed in a demanding, high-pressure job, and needed to get away to somewhere quiet and peaceful to replenish my mind, body and…