The Best Italian & Italian-American Recipes on the Internet
Baby artichokes are in the market at a very attractive price. I bought some to create a crispy delight. Be sure to buy plenty. This is another one of those treats that gets poached off the stove by family and friends before the baby artichokes …
The large artichokes at the farmers market were beautiful. I grabbed 3, heavy and still tightly closed. Should I stuff them, bake them, steam them? Nope. I wanted something quicker to prepare so I decided to make artichoke soup instead. The hardest part of this …
La Vignarola, stewed spring vegetables, is a simple dish that’s a real crowd-pleaser in Rome this time of year and you can be eating some in about 30 minutes. Quickly braise each of the 3 spring vegetables separately. Brown guanciale or pancetta with a little …
I made baked stuffed mushroom caps to accompany prosciutto and smoked mozzarella on my antipasti platter. That’s them in the front of the plate. Stuffed mushrooms are quick and easy to make and pack a lot of flavor. Serve them hot out of the oven or …
I’m jazzed. San Francisco’s own world-famous Italian cook, teacher and author Joyce Goldstein is preparing a Seder at Perbacco on April 10. The roots of this meal are in Square One, Goldstein’s sorely missed Jackson Square restaurant. She first served a Seder meal there in …
Lidia Bastianich inspires me. She’s been a mentor for a long time. I have 6 of her cookbooks and I read them often. Lidia’s Italy has been a PBS blockbuster cooking show for years. I’ve watched them all but my absolute favorite is the one …
Italians love their artichokes and Romans know how to treat them. A text and video recipe from Rome’s Jewish ghetto.
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 …