Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork […]
Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops) Read Post »
Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of
Le virtù (Abruzzese “Seven Virtues” Minestrone) Read Post »
A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a
Lasagne agli asparagi (Asparagus Lasagna) Read Post »
You might not know it from the weather around here, but spring is finally here. And one of the great
Spezzatino di vitello con piselli (Veal Stew with Peas) Read Post »
I love chicken, but I find it a shame that so many people overlook all the other edible birds out
Quaglie coi piselli (Braised Quail with Peas) Read Post »
Spring is a special time of year. There’s nothing that lifts a body’s spirits quite like the green shoots and
Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Purée) Read Post »
It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered
Carciofi Imbottiti (Angelina’s Stuffed Artichokes) Read Post »
One of my fondest taste memories from my childhood was a bread we used to call “Anzogna bread” (the name,
Casatiello (Neapolitan Easter Bread) Read Post »
For a quick and easy, but elegant, starter or even a light main course, these little roll-ups of asparagus and
Involtini di asparagi e pancetta (Asparagus and Pancetta Rolls) Read Post »
