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…
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,…
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…
Rotolo di bistecca, meaning beef roll in Italian, is versatile, as you can change the filling ingredients to suit your personal taste. This is similar to braciolone, except this dish…
In this month of January 2016, it seems that just about everyone in the country, from coast to coast, is experiencing unusually cold weather. A few days ago, it…
Carpaccio is a very simple Italian starter. Traditionally, it is made with thinly sliced high quality raw sirloin. This delightfully different appetizer is topped with arugula and shaved Parmesan,…
So, you have an eggplant, half a box of spaghetti, a pound of ground beef and need to make something that will feed six hearty appetites. This eggplant and…
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…
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…
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…
A sandwich of Italian sausage, onions and peppers is typical street food of my beloved Sicily. I have served and eaten it on many occasions, from various local and…
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…
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…
Depending on which part of Italy you’re from, Braciole (bra CHO lay) means different things. In the north it’s generally a cutlet of some kind that is cooked flat.…