Orrie’s Tasty Problem


Once again, a favorite source, the Nero Wolfe canon, yields a tantalizing food mention that not only stokes the reader’s appetite, but which burnishes also the author’s fine cooking credentials. Rex Stout was a serious gourmet and, so inspired, he often kept a well-appointed table close to his mysteries’ pulse. In Death of a Doxy,… Continue reading Orrie’s Tasty Problem

Great, Now They’ll Never Leave


A real danger when serving party guests arancini, rice rolled with crab, lemon juice and sour cream, then fried.  One bite brings addiction and an obsession with getting more.  Just like that. Arancini are something like hush puppies, except lighter and much more flavorful, thanks to the lemon juice and the wonderful crab distributed generously… Continue reading Great, Now They’ll Never Leave

Brownies for a Princess


By legend, when an Austrian princess was staying at the Italian resort isle of Capri back in the 1800s, she started longing for the dense chocolate cake of her native Vienna, Sachertorte.  Not knowing how to make the Viennese delicacy, the resort’s Italian chefs prepared a more familiar local almond cake, added cocoa and hoped… Continue reading Brownies for a Princess

Along Italy’s Pacific Coast


Wait, what?  There’s the Adriatic and the Mediterranean, but when did this whole Pacific thing happen?  About 150 years ago, actually, when Italian immigrants to the U.S. made their way westward and those of a more nautical disposition found work is San Francisco’s fishing industry.  While many in the Bay Area discovered wealth inland extracting… Continue reading Along Italy’s Pacific Coast

About Time, Isn’t It?


These pages have spanned the globe and have visited relatively obscure culinary destinations, including Laos, Tibet and Uruguay, yet so far they’ve neglected one of the world’s great cuisines, Italian.  That unfortunate exclusion ends with today’s entry, Veal Marsala. What a debut, though.  Take a meltingly tender veal cutlet, pan sear it with garlic and… Continue reading About Time, Isn’t It?