When I’m asked what kind of food I cook, I usually answer, “Italian/Mediterranean with a heavy dose of seasonality”. I don’t mean “Italian-American”, but “Italian” as in from the motherland.…
I’ve written before about stufato di verdure, a vegetable stew of northern Italian origin where the vegetables are stewed in their own juices, along with flavorings that range from anchovy,…
I’m going to let you in on a little secret which is probably not apparent if you’ve been following this blog for a while, or if you’re a new reader.…
To cooks worldwide, she is known by her first name, Julia. She needs no introduction, as without her, much of what we take for granted (food-wise) would probably be very…
If you live in the New York City metropolitan area, you may have heard that a massive nor’easter is scheduled to arrive in town early tomorrow evening. It promises to…
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the…
I’ve been eating a lot of legumes this past month – from chickpeas, to dried beans and now lentils. I’ve started to gain a new appreciation for how to make…
