Lentils and Sausage for Winter Dinners

There is a winter dish from the region of Emilia-Romagna in Italy of cooked lentils topped with slices of boiled stuffed pig’s trotter called zampone.  Decades ago I was lucky to live near an Italian deli that regularly carried a domestically-made zampone. Then they went out of business and once the internet was invented and […]

Christmas Eve Risotto from Venice

This is a typical Christmas Eve dinner preparation and is unusual for two reasons: it is not cooked according to the risotto method even though it’s called a risotto, and it combines cheese with fish. The dish probably evolved from a simple fish pilaf, one using, perhaps, gò (goby, an ugly little fish that lives […]

Soul-satisfying Baked Rigatoni for a Cold, Blustery Day

On a cold blustery day, my kitchen beckons and I look forward to spending the day assembling this baked rigatoni dish. I imagine you’ve looked at the ingredient list and maybe thought “no way.” I suggest you think like a cook who sees the list and thinks “Look at that ingredient list! Isn’t it great? […]

Romanesco Cauliflower with Pasta …Studies on Mandelbrot Fractals

This preparation of the small ridged rigatoni called rigatoncello is meant to feed a large group of people.  It makes for an ideal party dish.  The romanesco cauliflower used in this pasta dish is one of those marvels of nature that once could only be found in farmers markets, but now many supermarkets sell them, […]

Summertime Squid, Grilled the Sicilian Way

Calamari Ripieni   Print Prep time 25 mins Cook time 40 mins Total time 1 hour 5 mins   For ease, buy the squid already cleaned but make sure they include each of the squid’s tentacles. Eight squid should weigh about 1¼ pounds, and that size is ideal for grilling in this recipe. You can […]

Pasta and Shellfish Scream Summer Is Here

Maybe it’s the fact that when I summered in Wellfleet on Cape Cod or spent my teenage years on Long Island we ate tons of shellfish and I came to associate linguine and shellfish with summer.  I have a zillion versions of this classic linguine in white clam sauce.  It’s a dish that appeared on […]

Spring is for Snap Peas–in an Italian Style

In Italian this preparation is called mangiatutto con pancetta e pomodoro which are snap peas cooked with pancetta and tomatoes.  This recipe is a specialty of the area around Rome and to the south in the region of Lazio where in the springtime new snap peas are picked young and eaten raw.  Mangiatutto means eat […]

An Italian Casserole called Taiedda–Apulia’s Family Favorite

Taiedda — tiella alla pugliese in Italian — is one of the most renowned dishes in Apulia (the region of Italy called the heel of the Italian boot), a casserole of layered onion, potatoes, zucchini, mussels, and rice.  This is a dish they make in all three provinces of Brindisi, Lecce, and Taranto.  Also known […]

Linguine And Seafood: Perfecting A Classic Pair

Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was from a small village 85 kilometers east of Naples, immigrated to New York in the early 20th century and lived there the rest of his life. He took my mother fishing […]

Roast Chestnuts and Sausage for A November Pasta Dish

Suddenly it became quite cool as November arrived. There’s a feeling that we need to change. We pull out sweaters and we clean out the frig of its summer foods, for instance, the leftover grilled sausage from our last grill party. This preparation is strictly a leftover meal for a cool November day using previously […]

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