Because fried tastes better than broiled, occasionally I crave for some high cholesterol food. Here I prepared angus  beef burghers accompanied by roasted potatoes and fried peas and mushrooms. A super filling comfort food for this time of the year.

 Looks like the last of the foliage here in North East Pennsylvania. Too bad, winter is just around the corner.

 I utilized the Napa cabbage bought at a farmers market as a side dish with a stir fry of potatoes, bacon, unions, and shaved beef. The Napa cabbage was simply sauteed in olive oil and garlic. The dish was very satisfying. 

 This sign was on an Indian restaurant on East 28th Street. I took this shot around 1974; needless to say, the area is now totally gentrified and this establishment is long gone.

I found these wonderful ravioli at Wegmen's, filled with artichokes, ricotta and reggiano. I prepared a super fast and simple sauce consisting of cherry tomatoes, garlic and basil. The olive oil truly Sicilian from the olives of my son's father in law. Olive oil from the Belice valley; need I say more. A super delightful dish that brougt happy memories.
 

 Kodachrome shot from the seventies at the South Street Seaport. People touring  the Ambrose that acted as a lighthouse at the entrance of the port that later became a tourist attraction

 Square organic rigatoni with broccoli and potatoes in a creamy sauce that includes blended broccoli.  Grated. parmigiano closed the dish. The trick is to keep the broccoli spears crisp, not overcooked.