Recipe: Murray’s Pasta Primavera
This one’s a keeper. That’s what you’ll say when you taste this Murray’s adapted springtime favorite. Murray’s Pasta Primavera with Parmigiano Reggiano INGREDIENTS: 1 lb penne 2 t… Read More
Murray’s Better than Basic Mac & Cheese
1 lb pasta of your choice (we like Martelli Maccheroni), cooked a few minutes shy of the instructions 1 cup grated Cheddar (about a ¼ lb) 1… Read More
Murray’s French Onion Soup Mac & Cheese
Brilliant: combine two classic winter warmers into one delicious dish. Creamy, pungent Scharfe Maxx is the star here. It melts like a dream and its big, oniony flavor… Read More
Parmigiano Reggiano “Frico Flats”
These little savory bites take only three ingredients and a few minutes to make. Delicious as a snack or alongside soup – eat with caution, these crisps are… Read More
Spring Recipe Idea: Bacon Wrapped Dates Stuffed with Goat Cheese & Almonds
Just in time for Easter brunch – an easy and delicious recipe. Bacon wrapped anything is just plain good. Wrap bacon around a scallop and you have an… Read More
Murray Greenberg (never met him; he died before I got here) was a Jewish Spanish civil war veteran and communist who opened a wholesale butter and egg shop a few doors up Cornelia street in 1940. The old timers tell me that even though he was an old leftie, he was still a street smart capitalist who used to buy cheese cheap and trim it and sell it. 
