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 Massimo Alberini has said, as good as minestrone is, it is not a gastronomic specialty but rather an elemental […]

Vegetable Heaven From Italy Is Called Gianfottere

One of the grand dishes of southern Italy is a baked vegetable medley called gianfottere. There is a summer version and a winter version. It can be eaten from the vessel it’s cooked in hot, warm, or at room temperature. This recipe is a preparation for the summer version of verdure al forno, mixed oven-baked […]

Country Soup-Rustic Corsican Soup for Winter

This is the most famous of all the Corsican soups. The soup is simply called minestra which in the Corsican culinary pantheon is simple soupe paysanne, country soup.  Although it’s called a soup, it’s meant to be so thick you could eat it with a fork. Shepherds would take some leftover with them into the […]

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 […]

3 Lusty Beans and Greens Recipes for Winter

In traditional Mediterranean cooking, dried beans are typical winter foods that are often combined with winter greens and root vegetables such as Swiss chard, spinach, squash, potatoes, sweet potatoes and others. There is a delight in these kinds of dishes not only because they’re delicious, but they are satisfying and healthy too. These three are […]

Three Dinners in One from a New England Classic

Careful thought can ease your workload considerably, if that’s how you think of cooking, by squeezing three dinners from one initial cooking. It’s a novel way of viewing leftovers in that you’re not using them so much as you are making leftovers to be used according to a plan. First, in the method that follows, […]

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