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
I can’t believe that I have been blogging for three years now, and have not mentioned the recipe for spaghetti aglio e olio. It is a staple for Italian families. For such a simple dish, it has many facets to it, and several medicinal properties….or so we Italians think. Many believe that a big bowl … Continue reading
Somewhere in the early 1960s, this dish of sautéed mushrooms made it’s way into our Holiday menu. I remember watching my Aunt Mary, in her Bronx kitchen, stirring a huge frypan of this weird looking vegetable and wondering if I would like it. It was Christmas Day, and we already had too much food. Why … Continue reading
Ever since Marcella Hazan died in late September, I’ve been wanting to post my favorite recipe of her’s, but it wasn’t easy to pick. My sister gave me her first cookbook, “The Classic Italian Cookbook” in 1980, and I think I spent the next 5 years making almost every recipe in it. Her recipes are … Continue reading
Well, it really isn’t a legend, but it is a cute family story. When my mom was pregnant with me, she craved savoy cabbage, cooked in garlic and oil and grated parmesan cheese (only an Italian pregnant woman could crave such a thing, but none the less it was so). Her mom would cook pots … Continue reading
Vodka sauce is not anything you’ll ever see me order in a restaurant or take on a buffet line (why is it always there??). It can be too heavy, too creamy, too garlicky, or just plain too boring at times. You really don’t know what you’re going to get. So why am I sharing my … Continue reading
Do we really need another recipe for pesto sauce? By this time of year, I’ve had it up to here with pesto. During the summer months, I always have large pots of basil growing on my deck, and I can’t resist whipping up some variation of a pesto sauce in a moment’s notice. Doesn’t everyone … Continue reading
2001 was the year of the “cherry tomato.” When I look through my folder of pasta recipes, I laugh at all the different recipes using cherry tomatoes that my friends and I shared during this period. We were crazy for these red, juicy, flavorful little tomatoes. Over the years, we have seen yellow ones, orange … Continue reading
Dandelion greens, or “Cicoria” as we call them in Italian, are delicious and have many health benefits as well. I had a hard time liking this vegetable as a child because of their bitter taste, as well as my conception of them growing in our front lawn. Of course, they didn’t come from our front … Continue reading
This sauce basically consists of only sweet bell peppers and olive oil. Yes, we need a little salt and pepper and maybe some hot red pepper flakes, but honestly it is the flavor from the peppers and olive oil that makes this sauce good enough to eat with a spoon, without even the pasta. I’ve … Continue reading
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Every Recipe Has A Story
When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
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