When I hunt mushrooms I am into motherloads. It’s morel season, and in order to really pick a lot the best place to go is the site of an old forest fire. This year I flew across the… Read More
Over coffee at Tino’s Edward pointed out that May 7 was the day World War II ended. He told me he was on a four-man patrol in Austria that day. “I was the first scout. We were… Read More
It’s sheep’s milk ricotta season and Edward has been buying it ever since Easter at Tino’s, though I often find it year round at Buonitalia in the Chelsea Market. He made a couple of dishes with it… Read More
I never associated mushrooms with Greek cuisine before, but Neni explained to me that they are frequently eaten in the north. I’ve been exploring some Greek wines lately, and at a recent tasting, I tried what could be… Read More
Neni uses this oil in salads, as a garnish, and in some dishes, like Stewed Mushrooms (see recipe in GKE: Eat Some Fresh). It is delicious, especially since she uses her own family oil. Use a good quality… Read More
When Edward makes a batch of tripe it usually has a few incarnations during the week. He boiled and sliced a couple of pounds of tripe from Biancardi’s this week, then cooked it in beef stock, with frozen… Read More