Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and … Read More
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. At its most basic, it is actually a rather simple dish, a mixture of puréed or finely diced vegetables with béchamel and eggs, baked or steamed in a mold until … Read More
Risotto verde (Green Risotto)
As explained in this basic recipe post, risotto is one of those infinitely versatile dishes that smart cooks live by. Once you know the basic recipe, you’ve can access an entire repertoire must by changing the flavoring ingredient, which can be meat, fish, vegetable or even fruit. One of my favorite ways … Read More
Lasagne agli spinaci (Spinach Lasagna)
As the summer wanes here in the northern hemisphere and the temperatures begin to dip, it will soon be time to think about turning the oven on again. And, in our house, that means it’s time to get ready for lasagna! One of the most versatile ways of making lasagna … Read More
Panzanella (Tuscan Bread Salad)
Panzanella, a Tuscan bread salad, is a great way to use old bread and avoid cooking in hot weather at the same time. And it is so simple to make, too. Ingredients Day old bread (see Notes) Fresh, ripe tomatoes, chopped Red onion, peeled and sliced A few fresh basil … Read More
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 and relatively quick weekend dinner, a buffet item or a tasty summer antipasto. Here’s the recipe: Ingredients Serves 4-6 Optional: Directions Take as many tomatoes as you have dining companions, … Read More
La genovese (Neapolitan Beef and Onion Pasta Sauce)
Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside Naples itself. And, for reasons I cannot quite figure out, it did not seem to survive the trans-Atlantic voyage; … Read More
Baba Ghanoush
I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you’ve ever made hummus, then the recipe will sound very familiar. Ingredients 1-2 large eggplants 2 … Read More
