I cook because I love to eat. I garden because I love to cook.
The story of Jimmy Nardello’s peppers is an immigrant tale. Giuseppe and Angella Nardello arrived from southern Italy in the late 1800s, immigrating to Naugatuck, Connecticut. With them they brought seeds from their Italian garden, including a sweet frying pepper. They grew these peppers to …
Asparagus, a perennial that returns year after year if properly cared for, is one of my most cherished crops. Last year in late spring, when the harvest was over and the plants were maturing, sending their frilly leaves out to collect sunlight to transport food …
Small Plates Saturday Night has become a tradition in our household, even more so since the pandemic has made dining out a gamble we do not feel is worth the risk. I cook three, four, five, six small dishes, while relaxing and pushing the pressures …
Long Island is the land of clams. From the original native peoples to the multicultural residents of Long Island today, clams have always been a tasty part of the culinary repertoire. Surrounded by salt water on all sides, with sandy and muddy habitats aplenty, there …
Tomatoes and arugula are a match made in heaven; the juicy sweetness of tomatoes and the spicy bite of arugula. The problem is, the peak of tomato season in the garden does not coincide with maximum arugula production. Tomatoes are best before nights get too …
As the New Year approaches, my attention turns to appetizers; they are the perfect way to celebrate New Year’s Eve. A wide variety of one or two-bite treats signifies the festivities of the evening and the abundance we all wish for in the New Year. …
It’s the end of August, I’m feeling lazy, and it’s too hot for serious cooking in the kitchen. As tomato season is in full swing, we will not suffer. That means we’re eating lots of delicious, healthy tomato salads. They are quick and easy to …
Summer demands simple food, and grilled vegetables fit the bill. I sometimes look at the prepared foods in the big glass case at a supermarket or pork store or deli and see piles of sad, limp grilled vegetables. They don’t look at all appetizing and …
Anyone can make a good antipasto. You don’t even have to know how to cook. Just visit a pork store. When I moved to Long Island, I had no idea what a pork store was, pork not being a major part of my diet. But …
I love roasted red peppers. They add extra flair to almost any meal. They are perfect when tucked into a gourmet sandwich or as part of an Italian-flavored salad. They add zest to an antipasto platter and are a delicious small bite served on crostini, …
