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 […]

Labor Day Grilling Ideas: Grilled Stuffed Chicken Roll-ups

In the region of Campania in Italy, in older times, rural folks always had chickens running around their yards and gardens and the popularity of egg and chicken recipes abound. In this delightful recipe, an involtini or roll-up, a flattened chicken scaloppine stuffed with a mixture of fresh bread, nutmeg, garlic, and mortadella, and wrapped […]

4 Easy — And Cool — Pasta Dishes For Summer

Everyone loves pasta, but during hot summer days a bowl of steaming pasta doesn’t sound that appealing. Some people make cold macaroni salads, but I think pasta is not meant to be eaten cold and besides, those macaroni salads usually have mayonnaise in them and fill you up too much. The Italians have an ideal […]

Fabulous Fava for a Spring Pasta Dish

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans This extraordinary preparation is a special spring dish. In this case, if you can manage it, everything should be homemade and fresh, the pasta, the shrimp, the porcini, and the fava beans. That means you should be thinking of making this recipe in May. Now, if […]

Rabbit on the Grill for a BBQ Season Opener

As warm weather tempts Americans to launch our annual outdoor-cooking adventures, most of us are too content with traditional American fare for the grill. Steaks and burgers are fine, but to wow the crowd consider some Italian classics well-suited for the All-American grill, including a rabbit recipe from the region of Molise. Rabbit has lost […]

Cabbage Lasagna with Braised Veal for a Cold Evening

In the old days when I first started cooking I cooked exclusively from cookbooks and I never looked for “easy” recipes or quick recipes—especially on weekends—as I reveled in the all-day affair of cooking. I would look for a particularly involved recipe and I would test myself by following its intricate instructions. Frankly, that’s a […]

Make Rigatoni Like Romans–With Chitterlings

Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most of the famous foods of Rome, such as pizza, fettuccine alfredo or spaghetti carbonara, either were invented for tourists or came from elsewhere. The Romans eat in a way that is […]

Pumpkin and Pasta? Now That’s Italian!

Pumpkin is an ideal bland food with a distinctive taste. That’s a good thing because it means you have to do something to the pumpkin to make it palatable and delicious. Typically, pumpkin pie is a solution, but nowadays it’s going into all kinds of things from beer to cookies. Pumpkin is a member of […]

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