As I was wandering thru the meat isles at Coppas, these chicken legs started winking to get my attention. Organic, humanely raised, nice and golden they were. Love at first sight it was, yes. Now, you fine folk already know our diet has lately skewed towards being...
You would not know, given my current love for pasta that some 40 years ago I was not all that enthusiastic about it. In fact I was as enthusiastic about pasta as I was about the cold pipes feeding the cold heaters we used to have in our little apartment in Communist...
This particular Yottam Ottolenghi recipe was winking at me for quite some time, but I never had the exact ingredients on hand so I kind of hesitated… Well, this time around I cast my hesitation aside as the fridge was kind of empty and whatever I cooked on the...
Well, enough Italo-French cooking, this time I’m veering towards the Far East. Thailand to be more exact. Well Thailand-ish. Big “ish”. This is more or less a glaze adopted and adapted from NYT Cooking, along with some more or less original Casa Radu marinades and...
OK my vegetarian friends, avert your eyes! I was craving quails for some time, so I’ve got a pack of 6 last week when I was out grocery shopping. I love them little birds, their size makes them easy to cook but that same small size also makes them rather easy to...
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