Malloreddus alla Campidanese

Malloreddus alla Campidanese Malloreddus alla Campidanese is a pasta dish that comes from Sardegna. It’s basically a sausage and tomato ragu with saffron and onions that is finished with pecorino cheese. Malloreddus is a short pasta that looks a little like cavatelli and is usually made with semolina flour, water, and saffron. Some alternative pasta …

My First Chilled Tomato Soup of 2016

My First Chilled Tomato Soup of 2016 Ripe beefsteak tomatoes have finally arrived on the east end of Long Island. They are about a week or two behind local cherry tomatoes and it’s great to have the whole tomato family around to cook (and not cook) with for the remainder of the summer.

Cooking: Summer in the Hamptons 2016

Today is the first day of summer and it is also the start of my 25th summer season of cooking in the Hamptons. My first summer of cooking on the east end of Long Island was in 1992 with the opening of Della Femina restaurant in East Hampton. A lot has happened since then, like opening …

My Meatloaf Recipe from the 1770 House

My Meatloaf Recipe from the 1770 House My good friend, Ina Garten, has popularized my meatloaf recipe that I made at the 1770 House in East Hampton, NY. We have made it together on her show, The Barefoot Contessa. It should feed six to eight people with additional sides and perhaps a salad to start …

Private Chef Service: Photos 2015

Private Chef Service: Photos 2015 This past summer I made my first foray into the world of private chef services. Until this summer, I had prepared an occasional private event, usually for good customers of the restaurants I was involved with, or for friends. But I have found that I really enjoy this type of …

Bay Scallop Season is Back

Atlantic Bay Scallop Season is Here The first Monday of November is a day I always look forward to, but this hasn’t always been the case. The Atlantic bay scallop season in New York state begins on that day and over the years it has been a rollercoaster ride of harvests and availability. The lives …

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