Bresaola, Rughetta e Parmigiano (Bresaola with Arugula and Parmesan Cheese)
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. …
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. …
It has been a beautiful few days here and spring has finally arrived. My wisteria just bloomed yesterday, sending wafts of beautiful spring freshness into …
While in Firenze a few weeks back, I spent an enjoyable evening at a cooking school named ‘In Tavola’ located in the Santo Spirito area …
When we were growing up, my mother tried to convince my sister and me that a frittata was a good use of leftover spaghetti. At …
Back in February, I blogged about trying to overcome my aversion to chickpeas. Growing up , we ate them in, on top or under everything …
I had company arrive on short notice for dinner the other evening and had to scramble to finish up work, run to the market, get …
I have been dreaming about this dish since I tasted it in Piedmonte a few weeks back!! Sweet roasted peppers, creamy tuna, tangy balsamic….I couldn’t wait to …
I have a love affair with radicchio. Its spectacular wine-red color always draws me closer whenever I spot it in the market and its unusual bittersweet …
Lentils for an Italian at the holidays are all good luck. Lentils look like tiny coins and eating them at the holidays is sure fire …
I first saw a recipe for a ‘sformata’ over the summer in an Italian cooking magazine and have been dying to try one. ‘Sformata’ basically …
I first tried this spectacular recipe for Thanksgiving in 2008 when it first appeared in Gourmet magazine…the sight of an entire pumpkin being brought to the …
Just arrived back home from a great weekend at brother Joey and Mark’s sunny retreat in LA and was starving but with a mountain of …