About this time of year we often find ourselves facing the same culinary conundrum: what to do with leftover lamb? […]
Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes) Read Post »
The trifolati technique is one we’ve seen before on this blog. And although it is probably most often associated with
Carciofi trifolati (Sautéed Artichokes) Read Post »
Chestnuts roasting on an open fire, Jack Frost nipping at your nose… Roast chestnuts evoke wistful holidays images of days gone
How to Roast Chestnuts Read Post »
When most people (myself included) think of Italian style green beans, fagiolini in umido (green beans in tomato sauce) is
Fagiolini alla panna (Creamed Green Beans) Read Post »
What to do with a spare ham bone if, like me, you don’t care too much for split pea soup?
Mushroom Barley Soup Read Post »
‘Tis the season for soups! When the temperatures dive, there is simply nothing that takes the chill off like soup.
Zuppa di porri (Tuscan Leek Soup) Read Post »
We’ve already gone over the basic recipe for minestrone on this blog. Once you’ve mastered that, it is a lot
La ribollita (Tuscan Minestrone) Read Post »
Bagna cauda or, more properly, bagna caôda, means ‘hot sauce’ in English. It refers to a typical Piedmontese dish for
Here’s a quick and easy weeknight supper for you, Tuscan White Bean Soup: a purée of cannellini beans, seasoned with garlic
Crema di cannellini (Tuscan White Bean Soup) Read Post »
