Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. "Only a devoted mother will do this," says mine.

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.

Marialisa Calta · NYT Cooking

This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal. Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them,” Nora Ephron wrote in her novel “Heartburn.” To that end, she offered up this recipe for Swiss potatoes, which is, as she noted, essentially a giant potato pancake, the flipping of which can — and should — be done as dramatically as possible. Make sure to dry the grated potatoes completely before frying them. This recipe serves two people, which is fortuitous because, as Ms. Ephron wrote, “Not just any potato will do when it comes to love.” Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta

Marialisa Calta · NYT Cooking

Marialisa Calta · NYT Cooking

Marialisa Calta