I really like the tiella, the iconic baked casserole dish of the Puglia region of Italy. You can assemble a […]
Tiella di patate, cipolle e pomodori (Potato, Onion and Tomato Casserole) 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 »
Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried
Carciofi fritti alla romana (Roman-Style Fried Artichokes) 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 »
A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself
Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce) Read Post »
This recipe for torta di porri (Tuscan leek pie) comes from the Florentine chef and food historian Giuliano Bugialli. He
Torta di porri (Tuscan Leek Pie) Read Post »
Carabaccia is an ancient Tuscan onion soup, going back to the Renaissance. They say it was a favorite of Leonardo da Vinci—and
Carabaccia (Tuscan Onion Soup) Read Post »
Russian Salad, known in Russian as Салат Оливье or Salad Olivier, was once a common feature on festive tables all over
Insalata russa (Russian Salad Italian Style) Read Post »
It will only be a quick post this busy holiday weekend, dear readers, but I didn’t want to let too
