An 8 hour flight from New York JFK into Rome Leonardo da Vinci airport. A 4 hour train ride southeast into Bari. Another 2 hour train ride further south into Lecce. And a 45 minute cab ride over to Otranto on the Adriatic Sea.
A bit of a trek, but well worth it to explore and eat my way through the Apulia Region of Italy.
Mizuna is a versatile leaf that can be added to a salad such as this or lightly sautéed. I like the shape and texture of the leaves because they have a slight crispness to them. The hearts of palm, goat cheese and artichoke hearts round this dish out nicely.
Citrus and pork go so well together. I like the mix of earthly oregano and tang from the orange juice in this dish.
This is a rich and full bodied soup that is perfect for a chilly fall afternoon. An additional benefit is it’s made in a slow cooker and perfect for people who are busy but want to come home to a delicious meal.
Another tribute to the Union Square Greenmarket for having some of the best ingredients around.
This is a flavorful and easy to make dish that is sure to please friends and family alike.
This is a great soup option for a cool autumn weekend. Preparing in the crock-pot allows all the flavors to really come together in this delicious dish.
The dried Grenada peppers are slightly smoky and have a medium level of heat. The orange juice, garlic and shallots rounds the dish out nicely.
Enjoying a classic Manhattan cocktail on a roof overlooking Manhattan. #NYC
Morita Chili Pepper Beef Kabobs have a ton of flavor and are great for a backyard bbq. The Morita chili is a smoked red jalapeno pepper similar to a Chipotle but has a mixture of heat and sweetness. It works perfectly with the beef and is sure to be a fan favorite.