Over the years, as I leafed through Essentials looking for inspiration, I was never tempted by page 94. This was because the main ingredient, Smothered Cabbage, appealed to me not at all. It seemed to be nothing more than oily … Continue reading →
Michele is on a brief sabbatical, so the rest of us are picking up the next three weeks for her. Fortunately for me (Deborah), I get to make Minestrone. Is there any smell more comforting and inviting than a pot … Continue reading →
I was pleased to draw Arrosticini Abruzzesi for my last appetizer recipe before we move on to soups. As a tidbit in the protein category, lamb is a nice change of pace from the typical shrimp or chicken. Marcella’s treatment … Continue reading →
How many Italian cookbooks actually give you the step by step for something as basic as bruschetta? Like falling off a log, right? Well, truthfully, yes. Just because it’s so simple as to hardly be a recipe at all, doesn’t … Continue reading →
In Carpione-Fried Marinated Fresh Sardines Of course my sardines didn’t come from Lago Garda, so they weren’t the best possible. But they were wild caught and ship-frozen for freshness. So when I thawed them they looked like they would start … Continue reading →
I love anchovies. I love their fishiness. I love the way they melt in a pan to become this wonderful not quite liquid flavoring for other foods. For me, anchovies are the secret behind that illusive fifth flavor – umami … Continue reading →
It all began with the decision of the Foodies Reading Group at a Barnes & Noble store in the St. Louis area to read Marcella Hazan’s autobiography, “Amarcord“. One of the group, Deborah, thought it would be a lovely surprise … Continue reading →
