Chef Dan Swinney, Part Two: The many sides of pork and making dressing at Lidia’s

After a day spent filling cannelloni and grilling octopus, Lidia’s executive chef Dan Swinney actually wants to step up to the oven at his own house. But he takes no less pride, whether he’s cooking for a dining room of seven (himself, his wife and five kids) or 70 in the Freight House restaurant.

“The last time my wife and I cooked together, she looked over at me and said, ‘How can you stand this?’ ” Swinney says. “It’s just in my blood.”

Yesterday, he talked about what it was like in the beginning at Lidia’s. Tomorrow, he’ll get into his first love: music, with some recommendations on what should be on your iPod.