rosemary chicken with roasted lemons

rosemary chicken with roasted lemons

What’s the secret to juicy chicken? It’s in the Top Five list of age-old questions.

We all want the answer to that one, along with:

What’s the secret to erasing wrinkles?

What’s the secret to inner peace?

What’s the secret to sweet old doggie breath?

I know I’ve only listed four of the top five. I’ll bet you can imagine what the other one is.

I doubt I’ll be eligible for a Nobel prize, but I have good news – I know the answer to the very first question. Hurray!
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spaghetti and meatballs: familystyle

Spagetti and meatballs, familystyle

I experience New Year’s Day with mixed emotion. As much as I love holding a new calendar fresh with possibilities for the year ahead, at the same time my head is spinning trying to process the one that just sped by, seemingly faster every time. What’s up with that?

I can only think it’s what happens when we’re living a full life – each day a series of events that unfolds onto the next. But in the middle of the daily process of work and school; relationships with family, friends, dog…it becomes like a monotonous ride. Some mornings I feel like a character in Groundhog Day.

Italian parsley and Parmigiano cheese


Which is why I’m grateful for the few weeks in December when I can make a plan to unplug; to spend time to nourish myself and my family, with things like mornings without an alarm clock and a schedule with absolutely nothing on it.

And food, of course. There aren’t many things that connect us like time shared around the table, especially when a large platter of spaghetti and meatballs is sitting on top of it.

I’ve shared my personal attempt at my mother’s meatball recipe on this blog before, but this latest version has become all my own. If my mom were here to sit at my table, I think she’d approve.

spaghetti and meatballs familystyle

Spaghetti and meatballs: familystyle

Serving Size: Serves a table of 6


  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork
  • 1 onion
  • 3 garlic cloves, crushed
  • ½ cup fresh bread crumbs *
  • 1/3 cup chopped fresh parsley
  • 1/3 cup freshly grated Parmigiano, Romano or Asiago cheese
  • 2 eggs
  • 3 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • Large pinch crushed red pepper
  • Olive oil
  • Gravy:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • Salt
  • 2 or 3 garlic cloves, thinly sliced or finely chopped
  • 1 28-ounce can crushed tomatoes
  • 1 container Pomi strained tomatoes
  • Pinch sugar
  • Fresh ground black pepper


  1. To make the meatballs, put the ground meats into a large bowl. Grate the onion over the bowl on the side of a large box grater. Add the remaining ingredients (except the olive oil) and mix together with your hands or a large fork until thoroughly combined. Form into 2-inch diameter balls and arrange on a large baking sheet.
  2. Heat a large, deep sauté pan (12 – 14-inches in diameter) over moderate heat. Add enough olive oil to coat the bottom of the pan completely and heat for a minute or two before adding the meatballs. Cook until nicely browned on one side; carefully turn the meatballs with tongs or a spatula to brown the other side. Transfer the meatballs to a platter.
  3. Drain the fat from the pan. (Note – if you don’t have a large sauté pan with at least 3 inch sides, fry the meatballs in a sauté pan, in batches if necessary so you don’t crowd the pan. Make the sauce in a separate wide saucepan or soup pot.)
  4. To make the gravy, place the pan back over moderate heat. Add the olive oil, onion and 1 teaspoon salt. Cook the onions until they become very soft. If they begin to brown, add a few tablespoons of water, lower the heat and cover the pan until they’re ready.
  5. Stir in the garlic and cook for a minute, until fragrant. Add the tomatoes, sugar and more salt and pepper to taste. Bring to a simmer and cook 15 minutes.
  6. Put the meatballs into the pan, cover and continue simmering for another 10 minutes or so.
  7. Serve the sauce and meatballs over hot spaghetti or pasta, with plenty of cheese grated over.


*To make fresh bread crumbs, trim the crust from a large hunk of crusty peasant bread. Cut the bread into large pieces and toast 10 minutes in a 350 degree oven. Grind in a food processor to form fine crumbs. Keep extra crumbs in a covered container in the refrigerator or freezer.

Flat Iron Steak Sandwiches with Pickle Butter

Flat Iron Steak Sandwiches with Pickle Butter

Why does the idea of a knob of sweetly melting butter on top of a juicy steak seem so decadent to me? They are two products from the same animal, after all. It is a little indulgent, and it’s one of the most delicious combinations I can think of.

I eat it infrequently, but when I’m craving grilled meat I need a steak. The flat iron is one of my favorite cuts;  it’s way more affordable than my top pick, a rib-eye, and it comes from the beef chuck so it has great flavor. It’s also a nicely uniform size, which makes it perfect for slicing and piling into a sandwich.

I made a compound butter for this sandwich to fancy it up a little. The flavor reminds me of a classic Steak Béarnaise sauce, with lemon juice and pickles supplying the familiar tang along with some fresh tarragon.

Flat Iron steak sandwiches

Flat Iron Steak Sandwiches with Pickle Butter

Serving Size: makes 4 sandwiches


  • ¼ cup softened butter
  • 1/3 cup cornichon or baby gherkin pickles, chopped
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon fresh lemon juice
  • Pinch sea salt, or to taste
  • 2 flat iron steaks, about 8 ounces each
  • Freshly ground black pepper
  • 1 small head bibb lettuce
  • 1/3 cup thinly sliced red onion
  • 4 crusty French sandwich rolls


  1. Prepare a charcoal grill for direct grilling or light a gas grill to medium-high.
  2. Mix together the butter, pickles, tarragon, lemon juice and salt to taste in a small bowl.
  3. Season the steaks generously with salt and pepper. Grill the steaks about 3 minutes per side for medium rare, or until done to your liking. Set aside to rest for 5 minutes.
  4. Lay the rolls on the outer edge of the grill to warm.
  5. To serve, line the rolls with lettuce leaves. Cut the steaks into ¼-inch thick slices and layer into the rolls. Top each sandwich with some onion and a few dollops of the pickle butter.