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
Come With Me To Umbria October 6-13
The trip is almost full! Did not expect it to happen that fast. Taking a wait list for another trip. What better time to be in Italy than October forging…
Just Released
Cape Cods culinary landscape is evolving. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and Lobster rolls that have always been favorites. but many of today’s…
The Zampone Project
I left for Italy for a month, October/November to study Italian and do research on the Zampone dating back to the 15 century in Modena. Before I left I pitched…
Linguini & Clam Sauce
FRESH WHITE CLAM (QUAHOG) SAUCE 3 pounds (about 13) quahog ¼ teaspoon fresh thyme Fresh ground pepper ¾ to 1 cup dry white wine Fresh pasta like linguini or one…
Bagnet (Salsa Verde)
I use this as a appetizer on toast points. It can also be used tossed into fresh pasta. Bagnet or Salsa Verde I am not sure how this Salsa Verde…
Buon Pasqua on Maple Street
An unusual Easter dinner. I cooked a mini Bolito Misto. Boiled chicken for the broth and meat. First course a matzo ball soup. Second course was the chicken, cotechino served…