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.
Read all about it, here….
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.
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…]
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…
Pickling hasn’t been this hot in America since covered wagon days when being able to preserve food for the long cold winters meant the difference between life and death (remember “Little House on the Prairie”)? Besides anything else, pickling is downright fun. If you know how to, you’re ahead of the game, but if you don’t, did you know that you can “quick pickle” in the time it takes to boil water and vinegar together? Here’s my latest article in Zester Daily for doing just that with the one crop that everyone always seems to have too much of, zucchini. Why […more…]
The recipe in my last post for a quick and easy steak and potato dish (read here) seemed to be especially popular, and some of you sent me comments and variations. I’m passing some of them along here. One more thing…do wash it all down with a nice Pugliese red. Salute! Great recipe, Julia–reminds me of Tuscan tagliata di bistecca. And perfect for a no-nonsense meal on a hot summer night. You reminded me that the great teaching chef Bill Briwa from the CIA (you know which one of those I mean) experimented with beef and olive oil and found […more…]
After my recent travels to Puglia, Italy’s southernmost region, I’ve had its big, bold olive oils on my mind. The province of Bari, founded well before the 8th century BC when it was absorbed by Magna Graecia, has lived on olive oil for millennia. Today the area still makes most of Italy’s olive oils. Drive past places with names like Cassano delle Murge, Bitetto, Bitonto, Bitritto, and Binetto, and you see nothing but forests of olive trees and billows of sky, interrupted now and then by towns undisturbed by tourism. But where once, production was geared toward quantity to meet Europe’s […more…]
Every now and then someone sends me a message that’s a real charmer. Here’s one I received at the end of last summer about a recipe that appears in my very first cookbook, Pasta Classica: The Art of Italian Pasta Cooking. The writer, Dr. John Brownlee, and so many other readers, have raved about it over three decades, so I’m sharing the message and recipe here. I am preparing to make lo Stracotto for the second time from your book Pasta Classica, which I purchased in 1988 in New Orleans. It taught me to make pasta, a gift which I have […more…]
There’s thunder and lightening from where I’m sitting looking out my kitchen window, with no sign of let-up for July 4th. If that means a change of plans for you from an all-American barbecue, consider the Independence Day tradition of the American South: fried chicken. While I grew up in an Italian household, fried chicken was always a special dish and it fit in just fine with potato salad and all the other American trimmings. Whether it’s Kentucky-fried, Georgia-fried, or Italian-fried, it’s as American as grilling on the Fourth of July. Here’s my recipe, sprinkled with some fried chicken history. […more…]