Tag Archives: pasta

Masseria Dei Vini: Exceptional Authentic Italian in New York City

Let’s get straight to the point: Masseria Dei Vini is serving some of the finest Italian food I’ve enjoyed in any restaurant outside of Italy. Certainly it’s some of the finest I’ve had in New York City in recent years, and that’s saying a lot considering how many Italian restaurants there are throughout the city. But the food at Masseria Dei Vini is so exceptional, sweetie and I went not just once but twice during our recent four-day vacation trip. We couldn’t stay away, there were too many things on the menu we wanted to try, and we simply couldn’t imagine having a better meal elsewhere.

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Cafe Storico at the New York Historical Society

This past week I spent four wonderful days in New York City, checking out various art exhibits, performances, and of course sampling the wonderful food in this amazing dining destination. One of the highlights of the trip was definitely a visit to the New York Historical Society to see the final part of their incredible, three year exhibit of John James Audubon‘s original watercolor paintings for the Birds of America, “Audubon’s Aviary”. I’ve been fortunate enough to see all three parts of the exhibit now, and also fortunate each visit to enjoy a wonderful lunch at the Historical Society’s terrific restaurant, Cafe Storico.

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Chicken, Mushroom and Sage Pasta

A Delicious and Hearty Pasta Dinner

Chicken Mushroom and Sage PastaChicken, mushrooms and pasta: they are a classic combination of flavors that just speak of comfort food and soothing home cooking. But often those flavors are drowned out with a heavy dose of cream or cheese to add richness, which doesn’t have to be the case. Fresh herbs and quality dried mushrooms can create a wonderful flavor that is lighter yet also completely satisfying.

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Pork Tenderloin Pasta in a Creamy Tomato Sauce

An addictive and tasty pasta dish with pork, mushrooms, and eggplant

pork tenderloin pastaTenderloin is perhaps one of the most popular cuts of pork, next to chops and bacon. Tenderloin is often praised because it’s one of the leanest cuts of pork available, but I would say that most pork tenderloin – at least as sold in supermarkets today – is cut and sold too lean. It’s very easy to overcook and have it come out too dry and flavorless unless you marinade it for a long time, flash cook it in a wok, or stuff it before roasting.

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What’s for Dinner: A Week in Review

I had a busy week so I didn’t keep up with regular daily (or semi daily) postings. But here were the highlights of last week’s culinary experiments and adventures in the kitchen…

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