I am more than a little amazed we actually accomplished this. What started as an impulsive suggestion has turned into one of the most rewarding experiences of my life. Marcella Hazan is one of my few culinary heros. I have … Continue reading →
For the past few years, I’ve been lazy about my bread baking. I’ve been using the techniques Jeff Hertzberg & Zoe Francois evangalize in their book “Artisan Bread in Five Minutes a Day.” There is nothing wrong with their five-minute-no-knead … Continue reading →
Question: What’s wrong with this picture? Answer: Too much sauce. Question: What’s right with this picture? Answer: Lots and lots of sauce. The reason there is so much sauce is the reason why it’s OK to be there. My grandson … Continue reading →
Do you remember the slushes you badgered your dad into buying for you at the carnival when you were a kid? You know the ones. Colors not found in nature. Syrupy sweet flavors created by science instead of real fruit. … Continue reading →
A beautiful bowl of grapes is a delightful and refreshing finish to a summer meal. Simplicity itself with just these – grapes, citrus, & sugar. The black grapes are halved and seeded. The white grapes are left whole. The lemon … Continue reading →
I barely snatched victory from the jaws of defeat this week. Crema Fritta isn’t as easy as it sounds. After you see the happy conclusion in this photo, read on and find out how close I came to failure. I … Continue reading →
For our readers who speak British English, there is no sugar in these biscuits. They aren’t what Americans call cookies. They’re savory, spicy, and a perfectly delicious ending to a hearty meal. Flour, egg, olive oil, baking powder, and plenty … Continue reading →
I’ve been looking forward to this week’s post as an opportunity to evangalize on behalf of Juglans Nigra. Here in North America, where we have a tendency to believe imported food delicacies to be automatically superior, I’m proud to proclaim … Continue reading →
The only way I’ve had a dish called apple fritters is as a fried dough. This simple treatment is so much more delicious. The peeled, sliced apple rings are soaked for an hour in a mixture of sugar, grated lemon … Continue reading →
when it was time to make this dish, I didn’t happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from … Continue reading →
It’s just potatoes, salt, olive oil, and vinegar. But the ability to make such a deceptively simple dish with these ingredients isn’t falling-off-the-log simple. There’s picking the perfect potatoes. Then there’s cooking them to just the correct point of doneness. … Continue reading →
Cannellini Bean Salad is one of those comfort foods that you didn’t realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the … Continue reading →
The fewer the ingredients, it seems to me, the more important each one becomes. Since you can’t get ‘fewer’ than one and still have any dish at all, the finocchio is pretty important to this one. I tried my hand … Continue reading →
We made a complete meal of this zucchini dish. A delicious meal. If you are a stuffed pepper fan, I suggest you try stuffing zucchini instead. The ingredients are many, but the prep is not time consuming, nor is it … 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 →
