Very simple, pretty classic, and perfect. The sauce was conventional, at least by Italian convention, but it was combined with the very best gnocchi I have ever had, anywhere, so it had to be the really wonderful handmade little potato dumplings that made the dish so great. I’ve been dealing with a really bad head cold over the last two days, so …
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pappardelle with mushroom sauce, parsley, pinoli
We’ve been pretty distracted by a number of evening commitments over the last few days, only some of them related to another New York art fair weekend (full disclosure: I did not go to Frieze). Although we still managed to eat very well, it means that there hasn’t been a lot of excitement in the kitchen lately. Tonight’s …
cod with girolle and parsley; husk cherry and corn
We had returned from Rhode Island the night before, where we had been immersed in locavore creative cookery, so my visit to the Union Square Greenmarket the next day was even more burdened with the weight of responsibility than usual. I should have been intimidated by the fantastic meals we had enjoyed from the kitchens of Derek Wagner …
grilled portobello; sautéed peppers; grilled zucchini
It’s not red, and it’s not even meat, but it sure is scrumptious. I’m not really trying to engage specific food categories with these dinners; I actually just like variety. This time the meal wasn’t just vegetarian, but genuinely vegan, although, had a carnivore not been informed in advance of the nature of its components, a guest might have easily been oblivious …