Marc Vetri’s mortadella pizza with pistachio pesto.

If Massimo Bottura convinced me to try mortadella via including it as part of the meat mixture in his famous tortellini, then Marc Vetri got me to appreciate mortadella in its own right. Michael will occasionally refer to it as “Italian bologna” and that’s not entirely fair. Bologna is smoked while mortadella is not, and…

Lamb shishlik with pistachio tehina sauce from Zahav.

There’s a lot to like about The Deacon, the AirBnB/event space we stayed at for D & E’s wedding, but one of my favorite touches was the small collection of cookbooks they kept in the kitchen. There’s a mix of indie publishers including Cherry Bombe and Lucky Peach (RIP), but I also smiled at seeing…

Making Marc Vetri’s nine-yolk tagliolini with pistachio-orange pesto.

M’s little brother is getting married in June, and he’s asked us to help out with the rehearsal dinner. We’ll be cooking in a brand-new, state-of-the-art facility that’s part Airbnb and part community/event space, and we’re working on finalizing the menu as I write this. We gave him and his fiance the choice between two–one…