Passoli e pinoli (currants and pine nuts) are commonly used in many Sicilian dishes. Currants are black Corinth grapes that have been dried like raisins, only they are much…
It’s smart to plan ahead if you’re thinking about making this slightly sweet brisket. Although it takes 2 hours to cook, it basically cooks itself as it makes its…
Braised, roasted, simmered and stewed, these are the types of dishes that are calling my name. When the weather is cold outside, few things are more comforting than a…
This stew is the equivalent of the basic “little black dress,” the essential recipe to have in your repertoire that you can serve anytime. You can dress her up…
Roasted, poached, grilled and fried, these are just a few of the ways I have prepared poultry this year, but during the fall and winter months, there is nothing…
Last weekend, my girlfriend and I attended a fundraiser, Taste for Nourish, a non-profit dedicated to providing family and community support for children with feeding challenges. These children are…
Each year in late October, when the weather is just about perfect, our neighborhood throws a block party. The streets are partitioned off, tables are set up and it’s…
We know that lemon and chicken complement each other but add fresh and fragrant Limoncello to the recipe and your guests will compliment you! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon…
Sauteed veal with lemon is fast food … really! Thinly-sliced veal quickly sauteed (don’t even have to dredge it in flour) and a sauce that practically makes itself is…
Meatballs with lemon are lighter than my traditional meatballs with red sauce. By making them smaller (about the size of a walnut) they are just the right size to…
The ubiquitous sausage and peppers sandwich prevails at just about every Italian festival I’ve ever attended, including this past weekend’s Sicilian Festival in San Diego. It’s the quintessential street…
Scalloppine in general terms, simply means scallops of veal (thin slices of top round). I like to cook with this cut of meat because it’s lean, and cooks quickly.…
In Italian, saltimbocca means “to jump in the mouth,” implying that the dish is so good that it literally jumps into your mouth. I’ve eaten a few different versions…
This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and…
Much of the nation’s supply of brisket is made into corned-beef, pastrami or pot roast. Corned-beef brisket is a brisket that has been preserved with salt and flavorings (corned).…
Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…
Born in New Orleans in 1901, Louis Armstrong, considered to be the founding father of jazz, loved Red Beans and Rice. He adored this dish so much that he…
The holy trinity, in culinary terms, is the trio of aromatics that is the foundation of flavor in many regional cuisines. New Orleans is no exception. Onions, bell peppers…