Panettonemonium

It’s Christmas on Arthur Ave and so every vender gives Edward panettone. When he left the Bronx to drive home there were so many panettone in the back of the car he practically couldn’t see out his rear view mirror. more »

Enough is as Good as a Feast

Post-Thanksgiving in the Giobbi house is a groaning affair: From a groaning table to a groaning tummy. Edward cooked a meal for 12 by himself, despite the weather. It was snowing in Westchester County. The snow was thick more »

Razor Clams

Edward brought me a gorgeous chunk of guanciale from Italy—the way to a girl’s heart–and a jar of grape molasses that he made. He reduces 36 pounds of zinfandel grapes down to about 12 half pints of thick, more »

Pasta with Broccoli Rabe Pesto and Clams

Every time Edward comes back from a trip to Italy he has at least one new recipe that he’s all excited about. Part of his circuit includes a stay at the apartment he shares with my sister Lisa more »

Stewed Monkfish with Tomatoes and Herbs

Before Edward went to Italy this fall he packed the fridge in Katonah with all kinds of foods for my mother: meatballs with peas (two packs of two servings); braised chicken with tomatoes, onions, and red peppers, for more »

Green Bean and Mint Salad (Edward turns 88)

Edward turned 88 in mid-July, and of course he cooked his own dinner: stuffed clams, anchovies on toast, and champagne; risotto with zucchini flower pesto, broiled tuna (caught by a roofer/fisherman we know in Montauk) with scallion pesto, more »

Zucchini Flower Pesto

  Edward and Elinor are back from Italy and settling in. The zucchini flowers are going crazy in his garden, so he has been cooking them all week, usually flavored with saffron: in a sauté with shrimp, fried more »

Fried Rabbit, for Love

Edward has been in Italy these last few weeks, taking care of business in Le Marche where he and my sister Lisa Giobbi own a little apartment on the Adriatic, in San Benedetto Del Tronto. The town is more »

The Favas are in!

We are finding mounds of fava beans in the green market on Arthur Avenue and the farmer’s markets in Manhattan. Edward has been making a light, fresh tasting fava been soup with them. That, and chicken soup with more »

Mint Pesto

Edward is using mint in everything these days, and Neni (see The Greek Kitchen Ecosystem) uses it all the time, fresh in the summer, dried in the winter (it is a key ingredient in her feta cheese pastries). Both more »