Red Wine Braised Rabbit with Pappardelle

On this Veteran’s Day, take a moment to remember what our servicemen and women fought and still fight for: freedom.  The freedom to think for ourselves, the freedom to speak, the freedom to have opposing viewpoints, and the freedom to be informed when we make our decisions. It’s because of these freedoms that we have…

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The Pleasure of Pasta Making

Just because it’s late summer, doesn’t mean you can’t enjoy pasta.  It’s actually the perfect time of year to enjoy it most! As the nights cool off, you can finally tolerate the heat of the kitchen again. And you have the best ingredients available:  Field grown tomatoes and basil for fresh marinara sauce.  And of…

Roasted Monkfish Wrapped In Speck

When the weather is hot, I want to eat more seafood, especially locally caught fish.  Prices can get high for anything not farmed, and flounder doesn’t lend itself to much variety in preparation.  But don’t forget about monkfish.  Called the “poor-man’s lobster” for its texture, but it tastes more like meat.  Play this up by…