I love lemons! They are little powerhouses of flavor. Behind his (or her) bright yellow jacket, awaits an assertive little fruit just bursting to be squeezed or zest. This simple,…
Italian truffles, worth their weight in culinary gold, are highly coveted and sought out to take an ordinary recipe to superb new heights. Tartufo, as they are called in Italy,…
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…
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…
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,…
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…
In Sicilian cooking, green olives and capers go together like pine nuts and currants and the classic combination gives personality to this bursting-with-flavor pasta dish. This is a fresh…
The combination of pasta and eggplant is exclusively associated with southern Italy and principally Sicily. This is a combination I have been using for years in recipes such as, melanzane…
It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy,…
Cacio e pepe (cheese and pepper) is a Roman pasta dish that one can find all over this Italian city. There are only three main ingredients; Pecorino Romano, black…
As with many of the meals I prepare, this one came about while standing in front of the refrigerator, door wide open and staring at the contents looking for…
Capers, the tiny, tangy buds of blossoming plants, have a permanent place in a Sicilian kitchen.Their piquant, briny flavors add personality to a variety of dishes, such as, veal…
Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla…
This bold sauce is similar to pesto, as it’s the same consistency and requires no cooking. Made with a fruity extra-virgin with a peppery finish and two types of…
This traditional recipe has been passed down from generation to generation by Pellegrino Artusi, gastronome (a connoisseur of good food) and author of Science in the Kitchen and The Art of…
One of my favorite dishes is piccatina di vitello al limone, which translated, means veal piccata. Realizing I had no meat in the refrigerator and not wanting to go…
This is a simple pasta dish that can be ready in the time it takes for the spaghetti to cook. The original Roman version uses guanciale (cured pork jowl),…
When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead…