Penne arrabbiata I often talk about the advantages of keeping a mostly Mediterranean-style pantry. One of them is being able to make dinner in about 15 to 20 minutes, including…
In Spain, gambas al ajillo is a popular tapas offering, one that you almost never hear about Stateside. After all, it’s just garlic, shrimp, parsley and olive oil. It’s so…
Pasta con cacio e pepe is one of the easiest of Italian pasta dishes to make. It’s just pecorino Romano cheese and freshly milled black pepper — a triumph of…
No longer relegated to salad bars, cherry tomatoes are now available in countless varieties. In New York City and throughout the Northeast, their primary season arrives towards the end of…
Aloo translates to “potato” and gobi means “cauliflower”, therefore “aloo gobi” means “potato and cauliflower curry”. Most restaurant versions of the dish come out to carbohydrate-laden sludge. Homemade is better…
Cavolo nero or black cabbage, is a leafy cabbage that doesn’t form heads but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard…
Hiyayakko tofu is a popular Japanese dish made with chilled tofu and toppings. It is usually eaten in the summer. There are two kinds of tofu used in hiyayakko: kinugoshi…
Fresh green peas are one of the hallmarks of spring. The season is quite short, confined to the cool, moist conditions of spring and very early summer. However, some pod…
Cucina povera has its roots in Italian history shortly after the end of World War I and extending all throughout most of the 20th century until the last thirty years…
