Fall – My Journey Through the World of Food

SAUTEED FILLET OF SOLE ON BASIL TOMATOES

A hand is placing fresh basil leaves onto a platter of pan-fried meat (likely veal or chicken cutlets) topped with chunky, bright red tomato sauce.

This dish was taught to me by my friend Sally Darr, former chef/owner with her husband of the famous La Tulipe restaurant that closed several years ago.

Pasta with Fig and Chile

A close-up of a rustic, crumbly almond cake batter in a fluted metal tart pan, held by a person whose hands are covered in the dough mixture.

This is one of my favorite decadent pasta dishes I make with figs from my trees. If you are not fortunate to have your own fig trees, you can buy them at your local grocery store this time of year. It is a recipe from the London River Café cookbook Italian Easy. Sweet ripe figs…

Bagna Cauda

John F. Carafoli is noted as the author of Great Italian American Food in New England: History, Traditions & Memories and Great Food Finds Cape Cod . His work spans food history, traditions, and memoir.

Bagna cauda means, literally, “hot bath.” It is one of the most flavorful savory peasant dishes from the Piedmont region of Italy. And it is quick and easy to prepare and can be served either as an appetizer or as a full meal, in the same dish or pot in which it is made. Suggestion…