I love a recipe that’s simple and delicious that I can make all in the same pan. A heavy bottom nonstick skillet like cast iron is ideal. If the olive oil gets too dark after you cook the fish you can always change it to cook the tomatoes and chickpeas. Personally I love the seared…
International
Zucchini Parmesan and Prosciutto
Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed! It’s not fair to call zucchini a weed but in many ways it acts like one in the garden. It self-propagates from year to year from any seeds left…
Pumpkin Bread, or Muffins
This recipe is the only Pumpkin Bread recipe that I have been using for decades without changing a single thing in the recipe. I make it any time of the year, but especially around the holidays when pumpkins are in season. Now that we are in lockdown I’m using up a lot of the frozen…
Parboiled Baby Turnips Sautéed in Olive Oil and Garlic
Springtime is the perfect moment to find beautiful baby turnips. You won’t always find them in the market but when you do grab them and whip up this delicious Parboiled Baby Turnips Sautéed in Olive Oil and Garlic dish. You may think turnips don’t appeal to you and that their flavor is too strong: think again!…
Plum Tart
It’s early spring but I’m already jumping ahead to the great summer fruit that’s soon to come. Plums are some of the first to appear – purple, red and yellow – and although they are delightful to eat on their own I especially love them in a plum tart. And we’re lucky to have our…
Cooking in the Time of Coronavirus – Podcast Episode 5
Cooking in the Time of Coronavirus – Episode 5 discusses the changes we have made in our style of cooking since “shelter in place” went into effect. People are gravitating towards comfort foods and at the same time are getting more creative with pantry cooking: putting together ingredients they have on hand. In today’s episode…
Lemon Poundcake Drizzled with Lemon Glaze
Lemon Poundcake Drizzled with Lemon Glaze Our lemon tree is bursting with lemons and this is no exaggeration. I haven’t counted them but there are hundreds of beautiful lemons. We leave them on the tree all winter long and pick them as we need them each day: for salad dressings and the like. Let’s face it…
Italian Cocktails, Mocktails and Liqueurs
Cocktail hours and aperitivi have always been a beloved way to get together and socialize. Italian cocktails and mocktails are frequently low alcohol content and often with a hint of bitter flavor. This is changing with globalization. Italian cocktails and mocktails are now beginning to take on an international flare and resemble those you’d see in the United…
Homemade Pizza
Pizza Party Time! Yesterday was my husband‘s birthday so we decided to have a homemade pizza party! OK, so it was just the two of us, but trust me it was a real party! We called it a party and did all the things that we usually do during a pizza party but with a…
Homemade bread with home-ground flours
This has now become my go-to homemade bread. It’s a recipe I’ve been working on for over a year now, adding and subtracting ingredients, and working with different flours and grains. I’ve started grinding my own flours and it really does make a difference. My favorite is farro, a 7,000 year old grain which…
Broccoli and Mussel Curry
Broccoli and Mussel Curry is a great way to occasionally switch out from my classic Italian style of cooking. I prefer a curry that has a hint of Thai flavors so I like to make mine with coconut milk. I had some fresh mussels and broccoli on hand and decided they would go together beautifully…
Easy Chocolate Truffles
My sister made these Easy Chocolate Truffle for a recent cookie exchange party and as she described them to me I knew they were a winner! Then when I saw a picture of them I was completely sold. The flavor is so rich and delightful, and incredibly chocolatey, you think you’re eating truffles. And so…