Fall is the season for football games, basketball games, new TV shows, and this year—lots of election coverage. Sometimes it’s nice to skip the big meal and just have some finger foods to nibble on instead. Read more…

Caprese, “of Capri.” The salad that just about everybody loves. Vivid red, white and green ingredients (the colors of the Italian flag!) just taste like summer and are at their best at this time of year. Read more…

Nothing, absolutely nothing–tastes as good and comforting as a carefully home-roasted chicken. Like everybody else I know, for the sake of convenience I buy rotisserie chickens quite often. They are so serviceable for making sandwiches, salads, or casseroles. But Read more…

This is a recipe from Rick Bayless, celebrity chef and owner of the Frontera Grill restaurant in Chicago.  I like his cooking style very much.  He relies on fresh ingredients, but Read more…

In support of the axiom that simple food is the best food, this post is dedicated to our friend Bill.    Over the years, Bill and his wife have come over for dinner on occasion and I have served lots of different menus depending on the season, Read more…

Here is a simple and alternative version of the famous Italian dish vitello tonnato (veal with tuna sauce).  The original dish calls for a cooked veal roast to be chilled, sliced very thin and robed with a tuna sauce made with fresh eggs, oil, tuna, capers, lemon juice, mustard, anchovy and olive oil. It is absolutely delicious but quite a bit of trouble.  Read more…