When, in Champagne for One (arguably the very best of Stout’s Nero Wolfe novels), a personal commitment prevents our narrator from enjoying one of Fritz’s spectacular meals, we’re left with a hint of what might have been: Fritz was at the big table, spreading anchovy butter on shad roe. “Cross me off for dinner,” I… Continue reading What Archie Missed
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?