Pecan Pie is a classic from the Southern US, and for good reason because pecan trees are native in that region (as well as Mexico). For this post I didn’t bake a traditional pecan pie, because I made three changes: … Continue reading Pecan Maple Squares (+ A New Method For Flaky Pastry)
Baking or slow roasting is an original way to prepare kale. It takes a long time to bake, but most of that is inactive time. This version with Italian flavors has great depth of flavor and a nice texture. For … Continue reading Slow Roasted Kale
As I’ve mentioned before, my favorite kind of blogging is thinking of a dish, cooking it, eating it, and blogging about it, all in a single day. And that is exactly what I’ve done today. Well actually, not exactly. Because … Continue reading Pasta with Lamb, Peas and Mint (Tagliatelle al Ragù di Agnello, Piselli e Menta)
Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and … Continue reading Pollo alla Cacciatora (Chicken in Tomato Sauce)
It is interesting how you can vary even the simplest of Italian recipes. I make pasta with broccoli often, and I often make it like I described in this post with anchovies, garlic, and chilli. I cook the broccoli and … Continue reading Pasta with Broccoli and Pancetta
I created this dish because I wanted to make something that was both very nutritious and also tasty. I don’t believe in ‘super foods’ (which is mostly a way to make you pay more for foods that aren’t necessarily more … Continue reading Brown Rice Pilaf with Lentils, Beef, and Bell Peppers
Many foods we still enjoy today were invented to be able to conserve food before we had refrigerators and freezers. A famous example is dried, or salted and dried, fish. In Italy this is known as baccalà for dried cod, … Continue reading Bacalà alla Vicentina (Dried Cod Braised in Milk and Olive Oil)
Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean … Continue reading Bacon-Wrapped Turkey Medallions
This is my favorite kind of food blogging. I thought of something to prepare for dinner on the train back home from work, using what I knew was in my fridge. I prepared and photographed it, we enjoyed it for dinner, … Continue reading Pasta Casserole with Salmon and Spinach (Pasta al Forno con Salmone e Spinaci)
