Basil
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The best pesto - 8 Apr 2011
It may be a little premature to give a recipe for pesto. But we need a taste of warmer weather. And supermarkets sell basil year round.
It's such an easy thing to make. And so easy to make badly, producing a muddy taste and muddy color, that I wanted to pass on without delay this recipe which I think makes the best pesto I've ever tasted. read more...
Pesto - 17 Jun 2010
One taste of pesto is an instant ticket to Italy. And it isn't hard to make, with no really precise amounts. It's worth making yourself because pre-packed pesto too often tastes like damp lawn clippings. read more...
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Herbs to grow - 18 Nov 2007
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. read more...
Basil oil - 17 Nov 2007
Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. read more...
Fish: Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil - 16 Nov 2007
This is one of Chef Tony Conte of The Oval Room’s most popular first-course dishes, . It’s a demanding one for a home cook. But most of it can be prepared well ahead and there is, in fact, little real cooking involved. If you'd prefer just to tackle the Basil Oil, as Tony Conte suggests, it also appears as a separate recipe. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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