Strawberry Crostata
To me, Spring just screams strawberries! I serve them fresh with a splash of balsamic vinegar, toss them into salads, add them to my fruit pizza, and strawberry bruschette. And…
Italian
Pasta with Creamy Provolone Sauce
Provolone is an Italian cheese made from cow’s milk. The flavors can range from mild and sweet to sharp, based on the amount of time it ages. This sturdy cheese…
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…
Parmesan Wafers with Tomato & Bread Soup
A few crumbles of a good quality Parmesan is a delight to savor. I have taken this Italian treasure of a cheese and turned it into wafers that are a…
Parmigiano Reggiano
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Parmigiano Reggiano, is one of Italy’s gifts to the world of food and is an essential staple in many kitchens around the globe, including mine. It’s unmistakable aroma, milky taste…
Vanilla Pecan Biscotti
Vanilla has a recognizable, pleasant aroma and scent and is understandably the world’s most popular flavor. Last February I had the opportunity to visit a family-owned vanilla farm in Hilo,…
Vegetable Panini
When it comes to making panini, (Italian for sandwiches), it begins and ends with the bread! I prefer using Ciabatta, an Italian rustic looking bread that is available in loaves…
Marinated Baby Artichokes
Native to the western and central Mediterranean, the artichoke is a domesticated variety of the wild cardoon. Cardone, in Italian, is a thistle and looks like large stocks of…
Easter Monday
Easter Monday, known as la Pasquetta in Italy, literally means little Easter. It is also known as ‘Lunedì dell’Angelo‘ (‘Monday of the Angel’) – the day to remember the…
Double Cauliflower with Chard and Onions
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…
New Orleans Beignets
The Crescent City is known for many “sweet” things, such as, King Cakes, a brioche-type pastry, which is a huge part of Mardi-Gras traditions, Sfinci, creamy ricotta-filled puffs of…
Sardinian Spice Cookies
Papassini are traditional Sardinian spice cookies and without a doubt, the best spice cookie I have ever eaten! The combination of citrus, raisins and spices, produces a depth of…
Ossi di Morti Biscotti
In the Roman Catholic Church, All Soul’s Day, which was established by Pope Boniface IV, specifically commemorates the departed faithful who have not yet been purified and have reached…
Antipasti with Tonnato Sauce
Tonnato is a creamy sauce that is traditionally used with Vitello tonnato, a Northern Italian dish, that consists of chilled, sliced veal and a tuna sauce spooned on top.…
Burrata & Tomatoes
Burrata is a cream filled mozzarella sack. Invented in Puglia, Italy, as a way to use the scraps of curds left over after twisting balls of mozzarella. The scraps…
Fresh Tomato & Cheese Tart
This savory summertime tart is a terrific choice to utilize the season’s bounty of fresh flavorful tomatoes. The flaky buttery crust compliments the luscious ricotta and Parmesan cheese filling.…
Orecchiette al Ragu
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,…
Potato & Onion Frittata
Growing up, I remember my mother making a frittata of potatoes and onions. It was never served for breakfast or a fancy brunch, rather it was our evening meal.…
Asparagus Tart
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…
Handmade Cappuccino
In Italy, coffee is more than a beverage, it’s an important part of every day life, a social phenomenon, a religious experience and one more reason Italy is suffering…