The Best Italian & Italian-American Recipes on the Internet
I’m organizing my first live cooking event, and it’s pretty special. It’s by limited RSVP, so if you’re gonna be in San Francisco on Saturday, December 18th, get your request into us early. Here’s the event page. Buy Best Cisco 300-085 Practice Test CCNP Collaboration …
Hand-crushed tomatoes, and meats galore. The traditional, long-cooked pasta sauce from Campania.
A surprising combination of flavors merge in this great white pizza recipe.
Some sauces call for a fresh pasta and some for a dried pasta. Most dried pasta is a durum wheat or semolina pasta. The best is from Italy.
Photo by Miles Grant I was in NYC when Dungeness crab season opened last week, and couldn’t get them out of my mind. The reports were that the harvest was bountiful and the crab were big and meaty. I couldn’t wait to get back home. …
I Love Rome. Probably getting close to 20 times I’ve been. Bernini’s sculpture, Michelangelo everywhere, Baroque over the top, beautiful people, the Caravaggio triptych in San Liuigi dei Francesi church, the wonderful food and romantic outdoor meals, Santa Maria in Trestevere, potato pizza with rosemary …
We’ve been waiting for weeks for this year’s press to arrive. Word came that the olive oil, from trees in the foothills near Agrigento, was finally put on a boat in Sicily. It arrived in LA a couple of weeks later. I was there when …
Sometimes food tells a story, even when you’re in the middle of making it!
A fresh herb and garlic stuffing, crispy crust from a hot oven… Heaven!
This is the menu for a recent lunch I prepared for about a dozen work colleagues, evenly divided between Bay Area and NYC residents. I wanted this meal to feature the best of slow food in the Bay Area for our NY guests, so I …
Simple, fresh ingredients are the starting-point for a great Neapolitan-style pizza.
A simple, light tomato sauce, made from the last of the fresh San Marzano tomatoes and fresh basil, served over choke the priest pasta.
No, it’s not a euphemism for self-abuse, ya pervert. It’s the translation of the name of a type of pasta called strozzapreti, which has disputed origins, all versions of which are fascinating: One is that gluttonous priests were so enthralled by the savory pasta that …