Author: Adina Antonucci

Beans & Escarole

One of the hallmarks of Italian-American comfort food, the classic combination of greens and beans is simple and undeniably satisfying. Welcome to one of my Italian-kitchen workhorses.  With a flexible base of just four ingredients—beans, greens, garlic and fat—this dish can be enjoyed at its most basic form or elevated from its humble roots and transformed into an entire meal. Most Italian cooks utilize the dreamy combination in one way or another. On its own, it’s my perfect side dish to pair with roasted chicken. More on that later. You can also use this base for a warming soup, a killer pasta dish, or serve it with a couple of fried eggs for a quick lunch, all of which I do often. Proof: greens and beans pasta and my pink greens and beans pasta. See, I told you.  The reason I almost always serve this with my splayed roast chicken is because of one word. Two, if you’re not up for fun Yiddish words. Schmaltz, otherwise and less-interestingly known as rendered poultry fat, elevates classic beans & escarole and …

In Colorado

The air smells of leather and pine, and the rustling of the wind floating through the tops of trees almost sounds like the beginning of summer rain in Florida. It’s as if the world’s quietest train was passing through to its next stop in the sky. Climbing at least 1,200 feet straight up on a mountain, at an altitude of over 10,000 feet above sea level to begin with, is not something you forget (or do) easily. My dad and Matt and I carefully watched our footing as we hiked over sprawling tree roots and masses of rocks, laughing and literally out of breath along the way. There were times on our six-hour hike where just a few feet away from us, was a sharp, terrifying drop down. I remember seeing a woman ahead of us cover the side of her face so she couldn’t see it. It’s in these moments where you get a true sense of nature’s incredible beauty, vastness and wonder—and that we are powerless and small in comparison. In Colorado, the …