The cheese pie from France known as a quiche has its origins in Lorraine, but this recipe called quiche aux pignons, traces its roots to the garrigue (moors) of the Camargue of Provence. Although simple to make, its taste is luscious. To make this properly, you will need to focus on the bacon lardons. Make […]
A Catalan Way with Fava Beans
April 6, 2016 by Leave a Comment
As spring arrives and fava bean season comes with it one will see mounds of long thick green fava bean pods piled high at the farmers markets. Generally, they will be mature pods of about 6 to 7 inches long, but if you were to have your own plant one could harvest them younger. They […]
Using History to Create Inventive Dishes–Stuffed Lamb with Amaretti
November 30, 2015 by Leave a Comment
I first became fascinated with the role of the Arabs in Sicily after a trip to that island in 1983. There were noticeable Arab influences in everything from palaces, to bridges, to woodwork, to architecture, as well as a curious feeling to the local Sicilian food—not all of it, but some of it—which felt “Arab” […]
Grilling Roll-ups the Italian Way
May 19, 2014 by Leave a Comment
You can grill anything! Or just about anything. I learned this while writing my book GRILL ITALIAN that was published in 1996 (wow, that’s almost 20 years ago). Throwing a steak on the grill, or some vegetables in that new vegetable griller you may have gotten for your birthday is fine–and easy–but with a little […]
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