Found: Sue Ann Bellucci of West Haven wrote, “I’m not a great cook (I’m more of a baker), but I am getting more interested now that my son is grown. Between the Food Network and columns such as yours, it has become an adventure when I do decide to try something new in the kitchen.
“Thank you for all you do to make eating fun. Could you please print the recipe for baked escarole and beans a la Bin 100 in Milford? We have always made “scadol and beans” the way my mother and her mother made it, on top of the stove, but since we tasted it baked, we have been trying to replicate it — to no avail.
“It seems like it should simply involve putting it in the oven and baking it, no? Somehow, it’s just not the same. Can you help?”