Kathryn McGowan on victuals and potables historical and modern. April 7, 2011 by Kathryn McGowan. A Fresh Newport Steak from Florence Meat Market. Some say it is simply a tri-tip steak which is a very popular cut in California. However, Benny Pizzuco insists that it is more than just that, but of course he would never reveal the secret. That said, some other New York butchers sell Newport Steaks, but none know the secrets of the Florence way of cutting and trimming t.

But these flies- these massive dark thunderclouds of flies- just hover in the air, in a very scene-out-of-a-Stephen-King-novel-made-into-an-HBO-made-for-television-movie kind of way.

Chunky Tomato Sauce with Meatballs.

Welcome to your source for the authentic and traditional foods of Italy and the Mediterranean in their cultural and historical context illustrated with hundreds of heirloom and innovative Italian and Mediterranean recipes fully-tested in the kitchen of James Beard award winning cookbook author Clifford A.

Ah, the twists and turns of time. But today, the online bar world is showing every sign of age, its bald spots and love handles collected over the course of years. And sent out the invitations. So how does a contemporary.

About food and cooking at the end of the world. Thursday, December 10, 2009. Cheese puffs and soup of Jerusalem artichoke. 1 block Chevré , rind removed. Grated Parmesan cheese to top. This recipe is based on a normal Pate a Choux. 500 g Jerusalem artichoke, peeled and cleaned.