In this delicious dish, chicken thighs marinate in olive oil, white wine, lemon, and Herbs de Provence. The chicken is then transferred to a skillet and as the chicken cooks…
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…
I love a good salad! And I am not talking about a plate of iceberg lettuce with bottled dressing! There are a multitude of easy-to-find ingredients that add flavor,…
Inexpensive and readily available, cauliflower is a nutritional powerhouse. It is high in vitamins C and K, potassium, manganese, folate, fiber and cancer-preventing glucosinolates. If you are (currently) not…
Recipes, such as, Cacio e pepe, Capellini and Clams and Spaghetti alla Carbonara, are what I call “Pantry Meals.” Even when the cupboards and frig are seemingly bare, just…
Braising, a method of slow cooking in liquid, takes advantage of tougher (and usually less expensive) cuts of meat and has been around for centuries. Chuck roast, a budget-friendly…
Lemons, olives and capers are classic staples in the Sicilian pantry. Individually, they bring additional flavor to many a dish. Now, put them all in one bowl and you…
In an unspoiled and sun-drenched corner of southern Sicily is the Baroque town of Noto. Noto, known locally as Il Giardino di Pietra (Garden of Stone), is the most…
This pasta dish has a creamy richness with very little fat and serves four generous portions using only half a pound of ground beef. In less than an hour,…
Asparagus is my favorite spring vegetable! When tossed with ravioli it becomes a lovely light lunch and combined with lemony chickpeas creates a perfect picnic salad. If I’m in…
Spring is the season for asparagus. Crops are harvested from late February to the end of May, with April being the height of the season. This is a simple…
My mother, who was born and raised in New Orleans, used a spicy sausage in certain dishes, such as, jambalaya, but never with pasta. So, I decided I’d give…
My maternal grandmother did not cook from recipes. I never saw her open a cookbook. To my knowledge, she didn’t have any. The meals she prepared were committed to memory.…
I have made various types of meatloaf and I have made meat rolls using flank steak (braciolone), but I have never made rolled meatloaf before now. Polpettone con Ricotta…
As a child, I remember my mother preparing stuffed bell peppers on numerous occasions. It’s one of those recipes that you can prepare in advance, tend to four children,…
Whenever my son, Joe, and I try a new Italian restaurant, the “one dish” that is a make-or-break decision to return, is eggplant Parmesan. The ingredients should compliment one…
This richly-flavored stew, served on a bed of ancient grains, will awaken your taste buds and take them on a Mediterranean journey. Ladle into shallow bowls and serve with…