The star in Fried Cauliflower with Parmesan Cheese Batter is the tender and flavorful crust. Real Parmigiano- Reggiano cheese makes the perfect batter because it melts without the stringyness of most cheeses. The flavor is so unique~ and of course … Continue reading →
Y’all know, I have said before that the most exciting thing about Pomodori e Vino is the challenge. This week the challenge was quite an adventure. It is my week to make Fried Calamari~ no problem! We Southerners are good … 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 →
This week the star ingredient is bay scallops. I have enjoyed these sweet little nibbles for years. I love them simply prepared with only a splash of oil, salt and pepper. I refuse to eat them any other way. Well … Continue reading →
This was a recipe that I was looking forward to making, so I was really upset to have it this week. That’s because my two young nieces and I all were all battling a stomach bug this week. I won’t … Continue reading →
I was having a less than enthusiastic attitude about oysters. Though I love ALL other shellfish, I must admit, I have never eaten an oyster. This poem inspired me to embrace the little guys I was preparing: The Oyster (author … Continue reading →
I first saw that I was making a Bagna Caoda, I had no clue what it was. None. This was a learning experience for me (one of many I am sure!) Marcella describes the flavors and sensations of the Piedmontese … Continue reading →
It’s Cindy again, and it’s now time for me to move on to hot appetizers. My appetizer for the day is Baked Stuffed Mushroom Caps. This recipe was different than any others I’ve made before-you know, bread crumbs, onions, spices, … Continue reading →
When it comes to artichokes you either love them or hate them. My love for them is bittersweet. I love the taste and texture they lend to any dish-but I hate working with them. Anything that pricks my fingers annoys … 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 →
At first this week’s recipe seemed unusual to me. Why would someone want to poach canned tuna? After the first bite I understood. My taste buds danced and my mind wandered to a scene from my favorite movie, Willy Wonka … Continue reading →
Well, sometimes I am reminded that cooking can be a lot like a science experiment. We have a saying at the lab, be wary of things that work perfectly the first time, because they may never work that well again. … Continue reading →
I’m Palma, in Palm Desert, and the last cook to post a recipe. I’ll be sharing Saturdays with my friend Jerry. I am very excited about this cooking challenge, and I know Marcella has wonderful recipes, so there are lots … Continue reading →
I’m so excited to post my first entry on the blog dedicated to Marcella Hazan. I’m Jan from Tallahassee, Florida. The recipe is called “Russian Salad” and Marcella says that the only thing Russian about it is that it includes … Continue reading →
Today we have another appetizer that contains seafood-Shrimp! I love shrimp, and am always excited to try a new recipe that contains shrimp. If you’ve read my blog, you know that my husband and I shrimp out of Prince William … Continue reading →
