Shrimp and Cannellini Bean Antipasto
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 …
Roasted Peppers with Tuna Mousse and Balsamic Reduction
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 …
Balsamic-Marinated Radicchio
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 …
Prosciutto-wrapped scallops with lentils: Capesante avvolto in prosciutto con lenticchie
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 …
Sformato di Cavolfiore: Cauliflower Sformato
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 …
Roast Pumpkin with Cheese Fondue
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 …
Roasted Eggplant Antipasto
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 …
Grilled Sardines
This has got to be the the simplest appetizer on the planet. The key is find fresh and cleaned sardines. In Los Angeles, I find …
Tuscan Crostini with Salsa Verde
I just returned from a very special week in my beloved Montalcino, Tuscany. I was blessed with being able to rent a little casa surrounded …
Bruschetta with Caponata
So many people I know don’t like eggplant. I didn’t like it as a kid either. But besides childhood pickiness, most people don’t like eggplant …
Pomodori Ripieni con Mozzarella: Stuffed Tomatoes with Mozzarella
After a grueling week of business travel through four countries in Europe, I was at least able to find the latest Italian issue of La Cucina …
Funghi Marinati: Marinated Mushrooms
Mushrooms. I love every variety from simple white button to the exotic oyster mushrooms and everything in between. Marinated, sauteed, stuffed, roasted….all mouth-watering ways to …