Pasta alla Genovese

It seems almost impossible not to make pesto in the summer when bouquets of basil are everywhere, screaming "pulverize me and toss me with fettuccine!"  Before you know it we will be back to the tiny, pricey little boxes of the stuff so let's get on it before it's too...

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Pork-Fennel Burger

As delightful as grilling is (and short-lived for those of us who live in colder climes) there might come a point in the season when you feel like you've done it all.  You've ventured beyond hamburgers, brats and steaks to beer-can chicken, peaches, beef satay, and...

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Cassoulet

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss "game on Melissa. Game on." And why not start with the...

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