A:  Well Hudson, if you're open to trying something a little different, this could work for you and your parents would like it too. This method uses day-old sweet French bread. Have your mom make a simple tomato sauce with a lot of sliced onion in it (it should be on the sweet side) and add some dried oregano at the end. Slice the bread in half lengthwise and spoon on the sauce (medium to heavy, as you like). Top with freshly grated cheese and seasoned breadcrumbs, place on a sheet pan and bake until crunchy and slightly brown. It’s really simple once you get the hang of it. Good luck, buddy.

A:  I used beef short ribs but country spareribs, thick cut with the bone, works great too. Season ribs with salt and pepper and sauté in butter and olive oil - brown nicely. Remove from pan, and then add carrots, celery, onion, garlic, olives, parsley, a bit of fresh thyme and dried chestnuts (optional). Sauté a bit then put the ribs back in. Top off with a good quality red wine (don’t use a sweet cheap red, remember, always cook with a wine that you would drink). Bring to a boil, cover and turn heat down to medium low. Stir occasionally so nothing sticks. Check in about 1 hour and 15 minutes. The meat should fall off the bone and will be absolutely succulent. Serve with rice, polenta, a wide pasta or you could add potatoes, turnips or rutabagas when you first add the vegetables. By the way, I pulled the show you saw because Johnny Rivers, my guest that day, wasn’t very enthusiastic. I think the tongue recipes got to him - he’s a vegetarian.

A:   Ah, Mr. Lee, acid reflux, better known as "acido", let's tackle that one first. If you watch a lot of movies about New York, you'd know Italians have a saying: "you either get acido or you can give it." Acid reflux, to my understanding, is caused mainly by overeating at night and then laying down (couching it). Try eating a smaller meal at dinnertime; don’t lay down so quick and go easy on the wine. Also, taste the tomatoes. If they are not sweet enough, add sugar, as this will also help your stomach. Here is a good recipe using fresh Roma tomatoes.
Roma Tomatoes Recipe
For 1 pound of pasta:
Start with four pounds of ripe Romas. Leave them out until they are nicely ripe and soft. Dice them with a very sharp knife. Sauté a bit of garlic and one medium onion in extra virgin olive oil. Add a pinch of crushed red pepper and salt and pepper.

Readers:   Last night I experienced "Boston butt", also known as rolled (and tied) pork shoulder or, when processed, a picnic ham. What a versatile cut. I can’t wait to share these new recipes now that barbecue season is here. Stay tuned!