Spaghetti and Drop Meatballs With Tomato Sauce Polpette, or meatballs in Italian, is traditionally made from ground beef or veal. Its larger-sized cousin – the polpettone – is comparable to American meatloaf. In southern Italy, these meatballs are usually prepared and served in tomato sauce. In the States fresh tomatoes were not generally available in…
Roasted Chicken Provençal
Roasted Chicken Provençal INGREDIENTS 4 chicken legs or 8 bone-in, skin-on chicken thighs 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ to ¾ cup all-purpose flour 3 tablespoons olive oil 2 tablespoons herbes de Provence 1 lemon, quartered 8 to 10 cloves garlic, peeled 4 to 6 medium-size shallots, peeled and…
Beef Short-Rib Adobo
Beef Short-Rib Adobo INGREDIENTS: 3 pounds short ribs ½ teaspoon kosher salt Black pepper 3 tablespoons oil 1 cup chicken stock 1 cup coconut milk 1 cup cider vinegar ½ cup soy sauce 1 head garlic, cloves separated and peeled 3 bay leaves Ask 10 Filipino cooks for their adobo recipe and you’ll get 10…
Meet the Chef…
I am a nurse by day and a home chef by night. The transition from caring to cooking is seamless for me – the very act of nursing is nourishing. While providing one type of care is mostly limited to within hospitals, certainly cooking for someone at home who’s sick fulfills the role of cook-as-nurse. And while…