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This food blog is inspired by the wonderful home cooking of my Italian grandmother, a native of a small town in Campania called Apice Vecchio. You'll find her recipes here, plus some of my favorite dishes from other parts of Italy, especially Rome, where I lived for ten memorable years.
Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obviou (read full article)
It's the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but a Mexican-style version inspired by my fellow blogger Non Chef Nick's latest post on "In the Kitchen with Nick". I ab (read full article)
Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market I grabbed them up to make a delicious Springtime dish from the Veneto: risi e bisi, or rice and peas in Venetian dialect. Although it resembles a risotto, (read full article)
These days you can find asparagus in the market all year round but, for me, they signify Spring. This most noble of Spring vegetables can be made in an infinite variety of ways but perhaps my favorite is as a risotto. I like the flavor of aspara (read full article)
Here is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese.&n (read full article)
Risotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is (read full article)
It may come as a surprise to some, but Italy has a Jewish tradition going back not just centuries, but millennia. A Jewish community existed in Rome dating from during the Roman Republic, even before the Empire, in the first centuries BCE. That prese (read full article)
Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don't remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also k (read full article)
Some readers may wonder why they have not seen a recipe so far this Fall for risotto alla zucca, one of the most popular autumn and winter risottos. Zucca is Italian for pumpkin, but Italian pumpkins are quite different from their American cousins: t (read full article)
Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, whose mildly bitter flavor makes it a wonderful foil (read full article)
Well, I suppose that it is paella week at our house. I just couldn't resist trying out another kind of paella—a vegetarian paella that I have dubbed paella «Reina Sofia», after Spain's Queen Sofia, who happens to be a vegetarian.The basic method (read full article)
If you're like me, you may have thought that paella a la valenciana was made with a mixture of chicken and seafood and perhaps a bit of Spanish chorizo, onions, red peppers and peas for color. Well, as it turns out, the real paella a la valenciana is (read full article)
As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla crema di scampi, or risotto with shrimp purée. It is one of my favorite risotti, but I had (read full article)
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