Céléri rémoulade
I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and […]
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vegetable
Pinzimonio (Tuscan Crudités)
When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always
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Risi e bisi (Venetian Rice and Peas)
Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market
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Piselli alla romana (Roman-Style Peas)
Now piselli alla romana may be the shortest post I ever write, as this tasty and elegant side dish is about
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Fagioli all’uccelletto (Beans Braised in Tomato and Sage Sauce)
Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them
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Insalata di sardine e ceci (Sardine and Chickpea Salad)
One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: fagioli e
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Caserecce e fagiolini (Pasta and Green Beans)
Weeknight dinners at our house much of the time revolve around pasta and vegetables. They are quick and easy, and
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Spring, starters/antipasti
Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)
This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus
Frittata ai carciofi (Artichoke Frittata)
The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can
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