Puntarella Chicory Arrives!

Chicory is an herbaceous wild biennial or perennial found all over the Mediterranean. The leaves of chicory have a basal rosette of runcinate leaves, that is, with lobes are deeply incised and recurved at the tip. The heads are large with loose, dark … [Continue reading]

Andalusia’s Dried Bean Soup for A Winter Weekend

A winter weekend soup that can more or less be an entire meal is a dried bean soup from Andalusia. Dried beans are popular everywhere in the Mediterranean.  They also have a flavor a tad different than the fresh bean, which means they are ideal in … [Continue reading]

Cold Weather January Soup Is A Lentil Bulgur Soup from Turkey

Winter is a time for soups. This soup is one I came across during a particularly cold April in Turkey. In Turkey, soups are favorite preparations during the winter.  One forgets how cold it gets in the Mediterranean and these soul-satisfying soups … [Continue reading]

Spinach is the Queen of Vegetables, Captain of Leafy Greens

Spinach is an annual plant with dark green leaves that enjoys cool weather.  There are two kinds of spinach, prickly-seeded and round-seeded.  Most spinach on the market is derived from the round-seeded kind.  Spinach is also classified by the shape … [Continue reading]

Yorkshire Pudding for Christmas

It’s not clear how Yorkshire pudding got its name, but the idea of cooking batter in fat drippings is, after all, what a pancake is all about, and Yorkshire pudding is nothing but a risen pancake. Traditionally, the English serve it with a standing … [Continue reading]

A Fondue Party, Done Properly, In The Swiss Way

For years many foodies (even before there were “foodies”) thought of fondue, that classic dish of melted cheese for dipping, as gastronomically corny. This was especially so between 1975 and 1995, when fondue was so dated that the only fondue set … [Continue reading]

Lasagna for the Financiers?

Lasagne alla Finanziera--Lasagna in the Financier’s Style--is a particular preparation in the Piedmont region of Italy. This preparation—and any with the name finanziera—is a nineteenth-century or perhaps eighteenth-century invention.  One finds this … [Continue reading]

Duck, Sausage, and Chestnut Stew from the North of Italy

This duck, sausage, and chestnut stew from the province of Verona, also called ragù d’anitra, is often made with goose and is made too in Brianza in Lombardy and around Lake Garda. Preparing this dish is a more or less all-day affair.  Don’t let that … [Continue reading]

Luscious Autumn Pork Dish from Catalonia

This typical family meal from Catalonia is best cooked in an earthenware casserole. The sauce becomes syrupy, the pork and eggplant melting away--it’s very delicious. The pork should be accompanied with rice cooked in a court-bouillon of water, fresh … [Continue reading]

Minestrone alla Genovese – The Classic Minestrone

The famous Genoese-style minestrone is a very dense and satisfying meal.  It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese.  But, as the Italian gastronome … [Continue reading]

Site maintained by StudioSJS