In honor of my dad….a signature dish from his place of birth, the Puglia region of Italy. To be specific, he was born in Santeramo in Colle, Provincia di Bari, Puglia, Italy. Recipe: serves 4 1 pound orecchiette ( a Puglia pasta, named for the shape it resembles, “little ears”). 1/4 cup olive oil 4 … Continue reading
“Eat your vegetables!” is every parent’s mantra. We know their nutritional value and want to make sure that our children and grandchildren reap all the benefits of a highly nutritious diet. However, it has always been my experience that vegetables need to be disguised in some delicious sauce, because boiled with a pat of butter, … Continue reading
If you love Spaghetti Cacio e Pepe and/or Pasta Carbonara, stand back! The best is yet to come. Spaghetti alla Gricia is a delicious variation of the two, and just as easy. While my mom often made a dish something like this with peas (bacon, onion, olive oil), it wasn’t until I was watching … Continue reading
Several years back, I posted a recipe for “Farroto.” Where has the time gone? Back in 2014, I was very smitten with the ancient grain of farro, and substituted it in rice dishes whenever I could. I loved the crunch of it and the nutty flavor. However, recently I’ve had the desire to return to … Continue reading
I have another wonderful recipe for you to make with our meaty and delicious Jersey crabs. I am especially fond of this recipe because not only is light and tasty, but it also brings friends and family together around the table for several hours. It takes time to break open the crabs and dig in … Continue reading
Some of my fondest food memories are from the Jersey Shore. “Down the shore” is where you’ll find some of the best fast food in our country. I’m sure you’re salivating right now just thinking about the sausage and peppers sandwiches, pizza, zeppole, clams on the half, Kohl’s custard…and the list goes on and on. … Continue reading
Even though this dish is traditionally from the Puglia region of Italy, and this is the region where my father’s family originated, I have no memories of anyone on this side of the family ever making this dish. Even the pasta shape, orecchiette, is a home-made pasta typical of this region. I’m sure you already know … Continue reading
It’s Fall and cherry tomatoes have lost their appeal, but Sunday comes every week and we Italians need a red sauce. For most of my childhood, this meant meat sauce with meatballs and all sorts of “gravy meat,” such as beef and pork ribs, sausage and braciole. (You’ll find my recipe for Sunday gravy under … Continue reading
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