Julia della Croce

Dec 192014
 
Still Time Left for Making the Fruitcake You Can Love!

True English fruitcake—sumptuous, evocative, intoxicating— is something you can love. Here is a recipe dedicated to you for Christmas—especially to my friends who think they hate fruitcake. It’s a revelation: continue reading here for the recipe and story.

Dec 102014
 
To Sotheby's to see TBTW

The other day, I published an article in Zester Daily about the monster truffle that was found in Umbria. What I didn’t say was that it wasn’t until the night before it was to be previewed at Sotheby’s that an invitation landed in my inbox. At close to midnight I was waking my husband up to see if he wanted to play hooky from his work the next morning and take a drive into New York City to look at it. After all, it’s not every day that we have the chance to see a four-pound truffle, even if we wouldn’t be lucky enough to […more…]

Dec 012014
 
A New Pasta is Born

A new spaghetti so revolutionary in the pasta universe that it could be likened to the discovery of a new planet. Pasta Rapida 90” is an artisan spaghetti conceived to cook in 90 seconds to commemorate the maker’s 90-year anniversary, and to “end the controversy between Futurism and spaghetti.” Read all about it here.

Nov 272014
 
Thanksgiving Food for Thought

  As many students of American history know, Benjamin Franklin thought the turkey should be the national bird instead of the eagle. This is what he wrote in a letter to his daughter, Sally Bache, in 1784:  For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral Character. He does not get his Living honestly. You may have seen him perched on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labour of the Fishing Hawk; and when that diligent […more…]

Nov 242014
 
Thanksgiving Wow—Apples Italian Style

We’re getting close to Thanksgiving, so I’m sending out this little dessert recipe that will cuddle up to pumpkin pie (why have only one dessert?)—or even replace it. Everyone will love you for adding some Italian panache to the feast. Continue reading here for the recipe… *A Note about the artist: This whimsical watercolor was painted by one of my favorite illustrators, Laura Cornell, for my weekly column in the now defunct “Suburbia Today” Sunday magazine section of the Westchester-Rockland (Gannett) newspapers. Laura, already a successful illustrator, went on to become a published author of children’s books as well, including […more…]

Nov 222014
 
Celebrating 100 Years of Delicious in Little Italy

Di Palo’s is one of the seven wonders of New York.—Chef Daniel Boulud His paternal and legal name, he will tell you, is Luigi Santomauro but to everyone who knows him on two continents, he is Lou Di Palo, after his maternal grandmother. Concetta Di Palo founded a cheese shop with her husband, Lou’s namesake, 104 years ago. Everyone who has shopped at the legendary store on Mott Street, Di Palo Fine Foods, has heard bits and pieces of the family story over the counter as Lou, Sal, Marie, Connie or any number of their offspring cut cheese and sliced salumi […more…]

Nov 202014
 
Listen to Me Talk About My "Found Recipe" on NPR Today

If you missed my broadcast on NPR this time last year about how I came to invent sweet potato gnocchi, tune in today. NPR is re-running the show on “All Things Considered,” the “Found Recipe” series, in time for Thanksgiving. You just may want these little beauties on your holiday table, dressed with sage butter and a veil of grated cheese. Serve them the way the Italians would, as a first course before the turkey. For the recipe, continue reading here…

Nov 022014
 
Rocky Mountain High

Boulder is a serious food town where you can find everything from Colorado bison ragù to mule foot pork chops, local pecorino to real Venice-style gelato. I was there recently for the Chefs Collaborative Summit, a meeting of renowned chefs and like-minded professionals who are in the business of food—growing it, producing it, cooking it, selling it and writing about it. Many I spoke to told me that they have learned their trades from Italy’s artisans whose ancient food traditions have inspired them. Why that is, will be the subject of future articles, but here are some of the highlights of […more…]