Compositions for Dining
Fewer words, more attitude more deliciousness
Author: Ludwig van Food
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Orecchiette With Sausage and Spinach
View RecipeOrecchiette means “little ears”, which approximates the shape of the pasta. This pasta is native to Puglia in southern Italy. It is perfectly suited for…
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Kamikazes
View RecipeLudwig’s weapon of choice for party blowouts. Herr van Food relayed to me this sordid tale of how he got banned from Bennigan’s. On a…
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Tapenade
View RecipeLudwig loves, loves, his olives. Appetizer, salad, relish tray, entreé or with a cheese plate and Port for dessert, there seem to be few dinners…
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Tapenade Fish Stuffing – Garage Band Version
View RecipeLudwig loves to pan-sear or grill fresh fish, but ranted on and on about how boring the presentation is until he composed this little number.…
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Grilled Cheese With Tomato And Tapenade
View RecipeYou worked hard to get halfway good at adulting. School? Check. Job? Several. Family? Sheesh, I know it’s none of my business and no, I…
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Pasta Amatriciana
View RecipeA paying of respect to the victims of the earthquake in central Italy, including the town of Amatrice where this simple dish is said to…
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Passion’s Punch
View RecipeA requiem for Clearwater, Florida’s much-loved and much-missed Kapok Tree Inn and Restaurant. For a generation, the Kapok Tree packed the house by offering exactly…
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Steak Tartar
View RecipePeople say Steak Tartar isn’t for everyone but Ludwig heartily disagrees. It is one of those appetizers that can turn into a main course because…
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Lavender Almond Scones
View RecipeKeys to scones are to work with cold, cold ingredients and to handle as little as possible. Ludwig told me to make these outdoors in…
