I was really tempted to categorize this post under ‘main course’ or entree. I love cheese so much, I could eat it for a meal. And being in Italy is my perfect excuse to focus on—and consume more—cheese. Really good cheese, with rich history and familial care and world-class… [more]
Spending a year in Italy added so many dimensions to my culinary experience and food knowledge—I hardly know where to begin. I like the idea of revisiting individual ingredients, now that I am back-in-the-states and reflecting on my experience.
When I was in Italy it was about tasting the… [more]
Vin Santo is a traditional dessert wine, with origins in Italy. Vin Santo means wine of the Saints—or holy wine; it is often used for communion, and happens to be bottled right around Easter. It is known as the wine of friendship and hospitality, and myth declares a… [more]
Italy is big into protecting their food-and-wine making techniques of the past. They know a good thing when they see it. Fresh buffalo mozzarella is made exclusively from water buffalo milk; cow’s milk mozzarella is also called fior di latte.
Buffalo Mozzarella—specifically Mozzarella di Bufala Campana—is the most notorious… [more]
Bites, nibbles, crumbly blobs of Parmesan and breadcrumbs on small pieces of eggplant. This experiment made at least a dozen rounds in my kitchen before reaching this blog. It sounded good, but unless I took out duck-tape, the ‘breading’ had no inclination whatsoever to actually stick to the eggplant.… [more]
A friend recently wrote me a question about making pizza dough. She had made a number of batches but wasn’t happy with the results. Do you have a good recipe? She asked me. Any suggestions? Which gave me pause.
When I was in culinary school, one of the first… [more]
Such an easy, useful little mix; Gremolata is a traditional Italian combination of fresh garlic, lemon zest and parsley.
The first time you make it and use it won’t be your last.
Gremolata
zest of 1 lemon
1/4 cup chopped parsley
2 garlic cloves, minced
Combine.… [more]
Please tell me you have tried this. We eat our broccoli this way 90% of the time. And we have it every single week. Yes I am serious. Don’t you have side dishes that are frequent visitors? The stand-by, consistently good, easy-to-make-in-your-sleep vegetables?
This is ours. I was mortified… [more]
I knew it.
I had my favorite kitchen tools as a cook. But then I went to culinary school. And wondered if my favorite, lovingly-worn out kitchen toys would start getting less attention. Get left on the shelf, forgotten in a drawer—icons of a novice cook. I remember watching… [more]
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