I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you’ve ever made hummus, then the recipe will sound very familiar. Ingredients 1-2 large eggplants 2 … Read More
Inspired by Drick: Pulled Pork “Pibil”
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick’s Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecue. Now, … Read More
Pasta con la cicoria (Pasta with Chicory)
Cicoria, or chicory, also known in English as ‘curly endive’, is a staple of the central and southern Italian diet, or at least so it was traditionally. People from Campania like Angelina were said to be especially fond of leafy green vegetables, so much so that they were sometimes called … Read More
Non-Chef Nick’s Paella mexicana
It’s the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but paella mexicana, a Mexican-style version inspired by my fellow blogger Non Chef Nick’s latest post on In the Kitchen with Nick. I absolutely love paella. … Read More
An Italian Cookout
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. An Italian cookout is more or less like any other, but with some distinctive dishes and approaches. The meats are grilled simply, with minimal rubs and sauces, if any, and there’s … Read More
Happy Birthday, Memorie di Angelina!
Hard to believe, but it’s been one whole year since I started this blog with a short welcome message and a promise to fill it with my favorite recipes. Well, I’d like to think that I’ve made good on that promise with the nearly 200 recipes I’ve posted since then. … Read More
Spinaci ripassati in padella (Sautéed Spinach)
Here’s a ‘master recipe’ for one of the most common techniques in Italian cookery for preparing vegetables, particularly green, leafy vegetables. The technique is called rispassato in padella or saltato in padella or simply in padella for short, which literally means ‘tossed in the skillet’ and could be translated into English as ‘sautéed’. As … Read More
Angelina’s Green Beans with Onions and Mint
Although our favorite way of having green beans when we were kids, especially in the summer, was in umido, or stewed with tomatoes, Angelina had another nice way of making green beans with sautéed onions and mint. As it turns out, at least according to this article, the recipe is … Read More
