It’s been a while, and if you’ve been wondering where I’ve been, let me explain. I’ve been on a mission to find the perfect meatball to share with you. I’ve missed you, but trust me, you will be happy I took on this task. I used to think I made a great meatball. I was praised far and … Continue reading
by Ali Slagel “Cooking New York Times” Website As much as I love my cookbooks, sometimes I just don’t have the time to dawdle among the pages to find a recipe. I just can’t resist browsing through the gorgeous photos and dreaming about when I’ll make each dish. I have been known to open a cookbook … Continue reading
From The Glorious Soups and Stews of Italy by Domenica Marchetti “Glorious” is the word for this cookbook. These sumptuous soups and stews are seasonal, even though we tend to think of soups and stews as hearty, wintry meals. In this cookbook, you will find a vast variety of seasonal ingredients that can be cooked together to … Continue reading
Just a few more days until the calendar tells us it is springtime….”primavera” in Italian. I, for one, am thoroughly done with winter. I’m sick of wool coats, boots, gloves and root vegetables. Yes, I’ve had it up here with root vegetables. I long for seasonal asparagus, sweet peas, zucchini and dandelions. We are fortunate to … Continue reading
What do I love most about Italian cooks? I love the way we “wing it.” When sharing recipes, we don’t usually give detailed instructions, unless baking. We share a general idea about how the dish is made. Whether it’s your grandmother’s recipe or your girlfriend’s, chances are that there won’t be much information on measurements … Continue reading
Looking for a hearty dish to make for dinner? If you live in the two thirds of our country that’s in a deep freeze right now, I’m quite sure you are! With these frigid temperatures and snowstorms that are plaguing most of our country, we need a meal that warms our hearts, souls, and bodies. … Continue reading
When my children were babies, this soup was a staple. I’d open a can of College Inn Chicken Broth (or my mom would give me homemade), and I’d boil pastina and tiny cut up carrots in the broth. Then I’d add the beaten eggs and grated Parmesan cheese, and all was right with the world. … Continue reading
Would you like to live to be over 100 years old? Well then, have I got a soup for you! There’s been a great deal of press about these Blue Zones around the world, where a large percentage of the inhabitants live to be well over 100 years old. It’s truly fascinating. It makes you … Continue reading
“Asciutta” means dry in Italian, and doesn’t usually refer for food, but when referring to pasta it means dry or without sauce. When I first heard about this pasta dish, I must say that I was very skeptical. There’s only three ingredients…peas, grated Italian cheese and pasta. How good could this taste? Well, in one … Continue reading
When New Jersey was hit with a blizzard last weekend, I was faced with a food dilemma. I needed to roast 18 peppers for a family birthday dinner. The request had been made for Rigatoni with Roasted Pepper Sauce ( you can find this recipe in the archives under “pasta”) long before the blizzard prediction. … Continue reading
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