Pork belly rigatoni is my homage to the all’amatriciana inspired by ristorante Armando Al Pantheon in Rome. You too can be inspired without traveling by watching Stanley Tucci, Searching For Italy, the Rome episode. The original recipe is a legacy of the city of Amatrice, made with guanciale and bucatini, but both are unavailable […]
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
The late Anthony Bourdain had a huge influence on my appreciation for food. How to cook it, how to enjoy it, how to share it, learn from it, and to be thankful for that.