When someone asks me “What do you like to cook?”, I almost invariably answer “Italian”. If pressed for detail, I sometimes answer “Mediterranean-style vegetable-focused cooking, with a strong preference towards…
Every summer, the inevitable question arises: “What shall I do with all this zucchini?” Besides the usual zucchini bread, ratatouille and deep-fried fritters, I’ll often start stufato di verdure or…
Zucchini “Pasta”, with Uncooked Tomato Sauce It’s not real pasta of course, hence the quotation marks. Zucchini “pasta” — Shave a medium-sized zucchini paper-thin with a vegetable peeler, then simmer…
When I was growing up, Friday night dinner was typically “fish night”. One thing that we had every so often was linguine or spaghetti with white clam sauce. The way…
Zucchine con acciughe e capperi (“zucchini with anchovy and capers”) — click here for a recipe from August 2012. Insalata di zucchine e pecorino (“shaved zucchini and pecorino cheese salad”)…
Stufato di Verdure But what is it, you ask? Well, it’s typically vegetables that have been stewed in little more than olive oil and a tiny bit of water, along…
A while ago, The New York Times ran a an article on the mainstreaming of veganism in the United States. Vegan and vegetarian diets have come a long way, helped…
Minestra di zucchine e scarola — “zucchini and escarole soup”
Fagiolini e zucchine, otherwise known as “string beans and zucchini” in English There is little in this world more beautiful and humble than a bowl of string beans. It’s one…
