Mediterranean Grain Bowl
After I was married, the first house my husband and I bought was only a couple of miles away from my mother. Quite often I would stop by for a…
Risotto
Lemon Risotto
Prior to the beginning of the 20th century, most lemons consumed in America were of the Italian variety and imported from Messina, Sicily, Siracusa, Sicily, and Sorrento, Campania. The Mediterranean…
Risotto al Finocchio
Risotto should always be made with a short-grain rice because it absorbs the broth without the grains loosing their bite. Carnaroli, vialone nano and arborio are the main varieties.…
Orzo with Roasted Shallots
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This dish has three main ingredients and hardly needs a recipe, the ingredients, however, may need a bit of explanation. Orzo, is shaped like a grain of rice, is…
Risotto alla Milanese
Risotto alla Milanese is the traditional accompaniment to Osso Bucco. The Northern Italian dish gets its lovely, vibrant color from saffron. Perhaps the world’s most expensive spice, saffron is…
Farro with Roasted Butternut Squash & Fried Sage Leaves
Farro is an ancient grain with a delicious, nutty flavor and chewy texture. Butternut squash is a hard winter vegetable and when roasted has a sweet flavor similar to…
How to Grate Nutmeg
Nutmeg, the healthy spice that takes a back seat to your everyday spices for much of the year, comes out swinging during the holidays. This seemingly seasonal spice is…
Farro Risotto
First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient…
Farro Vegetable Salad
Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in…
Risi e Bisi (Risotto with Peas)
While attending a cooking class in Bergamo, Italy, I will never forget what the chef said about the making of this northern Italian dish. “Making a great risotto,” he…