Articles written by: "RoHowe"

Ro Howe’s Recipes: Pan-Roasted Asparagus/Tomato Fusilli Carbonara

June 24, 2016 by Ro Howe

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By Ro Howe

Pasta carbonara—that simple, hearty dish based on eggs, cheese, and pancetta or guanciale bacon—is here translated into a flavorsome vegetarian dish.

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Ro’s Recipe for Valentine’s Day: Molten Chocolate Cake

February 11, 2016 by Ro Howe

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By Ro Howe

In the name of modern love I offer this recipe for molten chocolate cake. Believe me, it is a no-sweat, stress-free, most romantic way to end a delicious dinner.

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Ro’s Recipes: Deviled Lobster Mac and Cheese—Comfort Food for Cold Climes

January 20, 2016 by Ro Howe

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By Ro Howe

What are your emotions telling you that you want when the weather is all upsy-daisy-downsy-dew?

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Vigilia di Natale — Feast of the Seven Fishes

December 24, 2015 by Ro Howe

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By Ro Howe

The custom of Vigilia di Natale was practiced by the impoverished, land-working classes of southern Italy. Through immigration to the US this meal became known as the “Feast of the Seven Fishes.”

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Ro’s Recipes: Madeira Squash Soup

December 15, 2015 by Ro Howe

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By Ro Howe

As you walk through the aisles of the market — farmer or super — allow winter to seduce you with late autumn’s bounty: apple glory galore, pumpkins, beauty beets and squashes of all shapes, sizes, colors and density.

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Ro’s Recipes: Mulligatawny Soup

December 10, 2015 by Ro Howe

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By Ro Howe

I had the benefit of being brought up multi-culturally in my early years. One of the cross-cultural dishes I ate was mulligatawny soup. It is based on an Indian chicken and lamb curried broth served with rice.

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Christmas Given and Received

December 4, 2015 by Ro Howe

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By Ro Howe

Gifts to give to a young parent of limited means:
A series of classes on how to plan, shop, cook and serve healthy meals for their family and a copy of “The Joy of Cooking.”
Because: Give a person a gift card to McDonalds and you feed them for a day; teach a person how to cook and you feed them — and their family, for a generation.

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Ro’s Recipes: HALLOWE’EN TREAT: Baked Apples with Butterscotch Sauce

October 21, 2015 by Ro Howe

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By Ro Howe

Here’s Chef Ro Howe’s offering to mark Hallowe’en and keep the goblin spirits away.

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Relinquishing Summer and Her Heirloom Tomatoes—the Last Delicious Gasp

September 6, 2015 by Ro Howe

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By Ro Howe

To trail summer behind you in September, take with you the happy beneficence of the last bulbous, smile-split, bursting heirloom tomatoes. Squelch them into a soup or coax them into a gentle philosophy of custard in a frittata.

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Ro Howe’s Recipes: Minted White and Green Asparagus With Pecorino Polenta

April 7, 2015 by Ro Howe

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By Ro Howe

Enjoy the warmth and comfort of the creamy polenta and the sprightly emergence of spring in the asparagus.

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Ro’s Recipes: Cucumber Soup—the Coolest, Most Elegant Response to Sultry Summer

June 21, 2014 by Ro Howe

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By Ro Howe

Add a few whispered ingredients from the lily family and a clutch of almonds, and the ancient flavor of cucumber is fluffed into an existence beyond water or salad.

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Ro’s Recipes: Pappardelle and Sweet Peas for Spring

March 21, 2014 by Ro Howe

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By Ro Howe

Peas, easily tossed with pasta and dressed with a floral, marjoram-flecked crème fraiche—a light, simple way to greet spring and bring sunshine back to the kitchen.

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THE FOOD OF LOVE: Strawberry

February 4, 2014 by Ro Howe

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By Ro Howe

Special dessert for Valentine’s Day: the cozy cuddle of crème fraîche mousse.

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Ro’s Recipes: Winter-Solstice Joy—Holiday Cocktail Parties

December 7, 2013 by Ro Howe

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By Ro Howe

Here’s a balanced sample menu that satisfies the more conservative taste (summer rolls) but also includes stomach-lining nibbles that are starch based (polpettone), high fat (leek tartlets)—or simply intriguing (shrimp bisque).

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Ro’s Recipes: For Your Thanksgiving Feast, Inventive Starters and Sides

November 14, 2013 by Ro Howe

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By Ro Howe

Here I am giving you some new ideas to explore, using typical ingredients, to bring a little fillip to the timeworn feast. They will deliciously accompany and gorgeously garnish the resplendent, moist turkey.

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