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
Savoring the Cape’s Harvest
When I was 7 years old, my first job was picking wild blueberries in mid-August. I would sell them to the owners (two sisters) of By Way Lunch, the local…
Recipe for Recovery
No one looks forward to surgery. As a healthy, active person I have always dreaded it, particularly the thought of being incapacitated for any length of time. For years I…
Picture-Perfect
Picture-perfect Make your holiday parties and treats sparkle, using the finishing touches the professionals do In addition to writing my monthly column, “Cooking with Carafoli,” and developing recipes for a…
Double Boiler Makes Perfect Polenta
It was one of those blustery wintry days on Cape Cod. The weather was nasty, and I felt like having a substantial, stick-to-your-ribs dinner, which to me means comfort food.…
Pasta Permutations
Pasta permutations You can make dozens of noodle dishes with a few basic recipes and lots of variations Most Americans view pasta as being fattening. This is because Americans overfeed…
Paella Pan Cooks up Vacation
For six months, I had been staring at a paella pan hanging alongside the cast-iron pans I wrote about in my last article. I acquired this unique pan on a…
Keeping it on the Cape
As a child growing up on Cape Cod, “organic” and “local” were one and the same. We bought free-range chickens and fresh farm eggs from Joe Rigazio’s farm on the…
An Italian Adventure
Because my interest is food, travel is a culinary adventure for me. I’ve been to Italy several times and the biggest lesson I’ve learned is that I can only make…
Handle With Care
Now more than ever, home cooks are filling their kitchens with the latest in equipment and gadgets. Perhaps some people are under the illusion that the ”latest” will make them…