Branzino al sale (Branzino Baked in Salt)
This will be a short post as I’ve come down with a nasty cold. No matter, since this is a […]
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baked
Chicons au gratin (Belgian Endive and Ham Gratin)
There’s something about chilly weather that demands a nice gratin—that piping-hot, cheesy, gooey goodness is just the thing to warm
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Sformato di finocchi (Fennel Mold)
The sformato (a term literally meaning ‘unmolded’) is something like a savory flan or perhaps a soufflé without the puff.
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Pomodori ripieni di riso (Baked Tomatoes with Rice)
A staple of summer picnics and tavole calde, pomodori ripieni di riso, or Baked Tomatoes with Rice, make for a simple
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Lasagna di Carnevale (Angelina’s Lasagna)
Among Angelina’s generation, each of the female family members had a special dish that she was known for. My great-aunt,
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Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Cabbage)
It’s a shame to throw away leftover polenta. There are so many delicious ways to use it. As mentioned in
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Agnello e patate al forno (Oven-Roasted Lamb and Potatoes)
Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d’agneau Champvallon. Here is a more
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Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Lamb chops Champvallon brings me back to my Paris days, when I took a couple of years off from the
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Lasagne alla bolognese (Bolognese Lasagna)
There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But
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