Category: Italian
-
After the excesses of the Thanksgiving table, all I wanted was a light, vegetarian end to our weekend, which is why a big plate of stewed vegetables sounded like the perfect Sunday dinner. But I should probably also note that as I'm nearing the end of The Omnivore's Dilemma, I've become frantically wide-eyed and horrified…
-
While it totally irks me that what is in essence a tapenade in this preparation is being called a pesto when there is nary a leaf of basil or a clove of garlic to even begin to lend itself to the attempted yet inappropriate use of the word, the utter genius of these little sandwiches…
-
Did you know this man could cook? I'm sure most of you remember him as the belligerent ghost who tried to kick Patrick Swayze off the train in Ghost, but Schiavelli was also a gourmand and a writer who chronicled his childhood spent hanging around his Sicilian family in Brooklyn. I used to work at…
-
In my arcane filing system, I have some recipes that manage to wiggle their way out of their plastic slipcovers and into my bag, destined for a week or two or three of being schlepped around town, between my apartment and my office and the grocery store, offering up their services loyally, yet never really…
-
My subtitle for this post: A Tale of Two Cabbages. Or rather, A Tale of One Cabbage, Two Ways. Growing up in Berlin, cabbage was a familiar vegetable, to say the least. I had the privileged experience of being enrolled in a school where the lunch menu was something to look forward to. When I…
-
This picture practically makes me want to rip my shirt open and beat my fists against my chest. Meat! As you might have noticed, I rarely mention it. I'm not a vegetarian, but the plain fact is that I will always prefer a plate of pasta or a hunk of bread to even the choicest…
-
As I make my way through my backlogged recipes, clipped and filed and pasted and saved, I keep stumbling upon little gems. There are so many books crammed with clippings in my apartment that it's easy to quickly lose oversight of all the dishes I have yet to try. And no, I'm not that type-A…
-
In last week's New York Times, Florence Fabricant adapted a pasta recipe from Barbuto to pair with Sicilian red wines in the "Wines of the Times" segment. Buried in the article is a method for oil-poaching tuna that sounds delicious. I might come back to that at some point, but for convenience's sake and because…
Site Title 