Italians are known for eating very sweet breakfasts, usually comprising coffee with a pastry or cookies. Alongside the more traditional Italian sweets, this tried-and-true recipe for North American chocolate…
Cookbooks
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Mixologists have yet to discover that the sweet-and-sour tones of traditional balsamic make the vinegar an ideal cocktail ingredient. For years, I have been mixing extra vecchio with tap…
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I am grateful for my friend Ashok in Pondicherry – a wonderful chef, who taught me many delicious recipes. This boneless chicken is spiced and battered, then fried with…
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Traditionally plain or with almonds, Kourabiedes are our favourite biscuits that we make especially over Christmas in Greece. My daughters love my version with the pecans, and they asked…
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The first Christmas I celebrated with Yolanda’s family in California was in stark contrast to the big overeating events of my Italian family’s holiday affair. There was no Feast…
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Cacio e pepe is one of the primary reasons for making a gastronomic pilgrimage to Rome—along with eating carbonara, amatriciana, and gricia, the other hearty pasta dishes that are…
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This tart is a fall-into-winter pleasure particularly suited for afternoon tea with a spoonful of clotted cream or crème fraîche. Because the timing and texture of quick-cooking polenta differs…
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One of my first kitchen jobs was at an extremely busy bistro inside a pub in Perth, Western Australia. A trio of dips was on the menu, and most…
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The small town of Villalba in central Sicily is especially famous for its lentils, which are plump and green and hold their shape while cooking. Ustica, a small island…
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Here’s an easy, super-accessible crowd pleaser for any potluck (it was my mom’s go-to recipe). I remember eating it on Sundays when we gathered with my uncles to watch…
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Piles of white-fleshed cuttlefish stained with black ink are a common sight at the Rialto market, where both cuttlefish and its ink sac are valued ingredients and often cooked…
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Ricotta means ‘recooked’ in Italian. It takes its name from the cooking process of reheating the sweet whey from a rennet-made cheese after it has acidified further, for the…