Originally I made this recipe last August when I first conquered my fear of whole fish and made pan-roasted porgies with lemon and marjoram. Given that the zucchini season was in full bloom and people were begging anyone to take … Continue reading →
The weather here in Alabama has been awesome. We’ve had warm sunny days and cool clear nights. Spring-time is here! When I saw that my recipe for this week was Zucchini with oregano… I rushed off to buy my herbs. … Continue reading →
I love zucchini. Every year I try to grow it in my garden with no success. I’m not sure why. Last year I got blooms, but they just developed into tiny zucchini and that was it. I would love to … Continue reading →
The extra bonus for being the first of the Pomodori to work with, and report on, a new ingredient, is the opportunity to discuss the most important aspect of Essentials of Classic Italian Cooking – the professorial lecture that will … Continue reading →
This is the one recipe I was able to prepare ahead last summer. I knew that I would never be able to find good quality tomatoes in February, so I made this in August at the peak of tomato season. … Continue reading →
I love spinach in almost any preparation, and this classic dish is an old standby! Use fresh spinach, snapping off the ends of the stems. Soak and rinse the spinach leaves several times, then cook until tender, in a covered … Continue reading →
Radicchio is such a beautiful vegetable. I love looking at it through the camera lens. However, I neglected to taste it before I cooked it and at $8.99/ pound, this felt like a total flop. In general, I like bitter … Continue reading →
Wow, I was almost late with this post. I made this months ago, but couldn’t find any photos, and just realized that last night. So today, I drove around Anchorage trying to find ridicchio. It seems very few of the … Continue reading →
I’m going to quote Marcella’s intro to this recipe because it’s really all that needs to be said. “Here is a dish that is as hearty and satisfying as a meat stew, without the meat. It begs for good, crusty … Continue reading →
This is another very simple recipe with an amazing amount of flavor in the final product. This starts with sliced potatoes, peeled tomatoes, and thinly sliced onions. This is mixed with grated romano, oregano, salt and pepper. This is all … Continue reading →
This was by far the most simple recipe I have made so far. The ingredients are potatoes, vegetable oil, and salt! You begin with small round boiling potatoes, and peel, wash and cube them. The potatoes are cooked half way … Continue reading →
What’s better than mashed potatoes? Well, fried mashed potatoes of course! Potato and Ham Croquettes, Romagna Style, call for a bowl full Marcella’s light and fluffy Parmiggiano mashed potatoes. The secret ingredient in the mashed potatoes is nutmeg and (of … Continue reading →
I just read Doug’s post for the Mashed Potatoes with Milk and Parmesan Cheese. I cannot imagine not loving mashed potatoes! This recipe was the base for my recipe for the Potato Croquettes. I made the mashed potatoes first, and … Continue reading →
To this day, fresh peas have the power to evoke one of my most cherished childhood memories. At least a month of each of my grammer school-aged summers was spent at “Grandma’s Biggie House”. That is what I named the … Continue reading →
