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
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…
John’s Orchard
These were the cherries harvested this year. I put them in a beautiful jar with sugar and vodka and will serve it at Christmas time as a liquor.
Disaster on the Farm
It is almost the end of summer here on my farm. I fenced in the ten blueberry bushes, netted them and the chipmunks and birds still had a feast. My…
Summer Entertaining
SUMMER ENTERTAINING al Fresco by John F. Carafoli Photos by Mark Willard, styled by John Carafoli MENUBagnat (Cooked Salsa Verde) Mussels Mixed Green Salad, with a simple dressing of chopped fresh…
Hot Italy!
I arrived in Bologna last Wed.and will here for a month coming back middle of October. The extreme heat is worse than NYC! I registered for an intense two, four…