LET’S EAT
JUDY EICHNER
Remembering Mother Growing up in Manhattan was an education in itself. I never realized how much of an education until I met people from other States and Western Europe. My mother’s family came from Eastern Europe and when she married my dad at the ripe old age of 18, she knew as much about cooking as a toddler does. She was determined to learn how and by the time I was married she had become one of the best cooks I had ever known. In honor of her and all the mothers around the world, I am sharing two of her favorite recipes…they are mine, too.
Linguini with Scallops 1 lb. bay scallops 1 bunch of flat leaf Italian parsley Juice of ½ lemon (about 2 tablespoons) 1 large clove of garlic Pinch of freshly ground nutmeg Pinch of ground ginger Salt Freshly ground white pepper 5 tablespoons of unsalted butter ¼ cup of heavy cream ¼ cup freshly grated Parmigiano Reggiano cheese 1 lb. of linguini LET'S EAT > PAGE 29
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28 May 2022
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