Pan-Fried Scallops in a Vermouth Sauce

Pan-Fried Scallops in a Vermouth Sauce

By Bob Lipinski Scallops are one of those versatile foods that lend itself to simplistic or complicated recipes. Pan-fried, poached, baked, broiled, or even blackened makes these “pillows of the sea” a delicious treat. One of my favorite recipes will hopefully become...
Cod Fish Cakes

Cod Fish Cakes

By Bob Lipinski I enjoy cod… perhaps it’s the texture, flavor, or versatility of this fish. When combined with the rest of the ingredients and lightly fried, it’s extremely tasty, full of flavor, and stands up to a multitude of wines, both white and red. Ingredients 1...
Wine & Bacon: What a Combination!

Wine & Bacon: What a Combination!

By Bob Lipinski There are few greater aromas in the world than the smell of bacon sizzling in a frying pan. In fact, bacon’s mystical “sizzling sound” is reminiscent of the pattering of rain striking the ground. Bacon in one form or another is made throughout the...
Shrimp Scampi with Linguine

Shrimp Scampi with Linguine

By Bob Lipinski Regardless of the time of year, no one can resist a bowl of hot linguine swimming in a sauce loaded with shrimp and flavored with garlic, hot pepper, and plenty of lemon. 1 pound linguine, cooked al dente 1-1/2 pounds of large or extra-large shrimp,...
Farfalle with Uncooked Tomato Sauce

Farfalle with Uncooked Tomato Sauce

By Bob Lipinski Absolutely one of my favorite summertime cold pasta dishes! Ingredients 1 pound farfalle, cooked al dente 1 teaspoon olive oil 8 cloves garlic, chopped fine 2-1/2 pounds Roma tomatoes, quartered lengthwise into wedges (smaller if necessary), then cut...

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