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...
Recipes
A Roundup of Favorite Easy Summer Recipes - Podcast Episode 24
We're just about ready to head into September so it’s time to share a roundup of Favorite Easy Summer Recipes that you can use once summer rolls around again! Michele Di Pietro and I talked about all our favorite easy summer recipes in this week's podcast episode 24. What we look for in a summer recipe...
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...
Italian extra-virgin olive oil - 2020 Gambero Rosso Guide, plus an award-winning producer in Puglia - Podcast Episode 20
If you have a passion for the very best of Italian extra-virgin olive oils, and especially organic extra virgin olive oils you won't want to miss this chat with the mother and son owners of the generations old Erredi Perrone organic olive oil producer in Puglia. It's the first year the Erredi Perrone olive oil...
A chat with the 6th generation owner of the oldest Modica chocolate company in Sicily - Podcast Episode 13
In today’s podcast episode I chatted with Pierpaolo Ruta, the sixth generation owner of the oldest Modica chocolate company in Sicily, L’Antica Dolceria Bonajuto. We chatted about the history of chocolate in general and what exactly constitutes Modica chocolate. He shared all kinds of fascinating details about his family history and their philosophy on making...
How Italy Protects Its Food and Wine - Podcast Episode 12
Italian Food and Wine Classifications What are all the Italian food and wine acronyms and classifications, what do they all mean and why do they matter anyhow? They are all part of how Italy protects its food and wine. In today’s podcast episode Michele Di Pietro from @mangiawithmichele and I chatted about Italian food labeling...
Farm to Table homestyle pig butchering in northern Tuscany - Podcast Episode 11
Today James Martin shared another story about a Farm to Table homestyle pig butchering in Northern Tuscany with his friend Armando. We chatted about how Armando and a few other men took apart the pig and made all kinds of pork delicacies over the span of one morning in his mother's garage. We chatted about Armando,...
Easy Lemon Spaghetti - or use your favorite pasta shape!
If you haven’t figured out what to make for lunch today then go for a great plate of easy lemon spaghetti! I hadn’t made this spaghetti with a creamy lemon sauce for a while and since we have a wonderful lemon tree that yields lemons year round it was perfect. Best to use untreated lemons...
Spaghetti with a Spicy Tomato Anchovy Sauce
, Spaghetti with a Spicy Tomato Anchovy Sauce is one of my favorite pasta dishes and incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami...
Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus
I’m still strongly in foraging mode, and stinging nettle is abundant. Along with seasonal spring vegetables I’ve thrown all these ingredients together to make a wonderful spring ravioli recipe. We're in that magic moment of springtime when there’s an abundance of newly harvested fava beans and spring peas, and wild asparagus. It’s wonderful to be able...
All About Salt and its Amazing History - Podcast Episode 9
In this week's podcast episode you'll learn all about salt: its history dating back before Roman times, its culinary uses and the important role it plays in our diet. There are those who try to eliminate salt from their diet all together and others who love it and use it in fabulous dishes like this...
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...