When we started our “Wandering…” series featuring region-specific food around Italy, we emailed our friends at Borgo Floreani in the heart of Friuli–Venezia Giulia for some …
Italian Goulash?? Really? Yes, it’s true. Trieste, the capital of Friuli-Venezia Giulia (FVG) and part of the Austro-Hungrarian Empire prior to the end of World …
Friuli-Venezia Giulia (FVG) is notable for stretching from lagoons to the south to snow caped mountains in the north and plains and forests in between. …
It’s winter in Los Angeles: getting dark early, cold (low 60s, even high 50s) and even raining every couple weeks for a whole day. Might …
We were in Ojai, California last weekend and I went to a small yet very diverse farmers’ market on Sunday morning. I came across some …
I would have never thought to incorporate sea urchin roe, the famous Japanese sushi bar ingredient — a.k.a. uni, into Italian food. But there we …
Paccheri is a pasta shape that is all the rage in the USA at the moment. It’s been in several cooking magazines of late, mentioned …
On our recent trip to Puglia, we had this dish at multiple restaurants for both lunch and dinner. It’s a terrific and light dish first …
This is a classic Sicilian dish that is perfect for the summer. It’s adapted from Evan Kleiman’s 1993 cookbook “Cucina del Mare” which remains a …
Seafood salad is served all over Italy: anywhere near the sea and with ready access to seafood, which is most of the country. This is …
Guazzetto is the Italian word for stew: not just any stew, but a low-and-slow-cooked stew. Cooking it slowly allows all the flavors to meld. I …
I was on the hunt for some interesting seafood at a Korean market here in Los Angeles and came across GIANT clams. They reminded me …
