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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.
If you've been reading this blog lately you may be wondering if we've been switching themes on you. Well, it's true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Me (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)
Italy, being a rather slender peninsula, is a country where the sea is rarely too far away. And, of course, the products of the sea play a major role in its cuisine. And so it is not suprising that zuppa di pesce, or fish soup, is a dish that you wil (read full article)
Grilled seafood is extremely popular in Italy, especially in the warm weather months. One of my favorite restaurants in Rome, a place called "La Torricella" (The Little Tower) in the Testaccio section of town, served wonderful seafood. And perhaps (read full article)
Here's another quick and easy dish for those days when you don't really feel like cooking but you want to eat something tasty. It's a riff off of the classic ajo e ojo with anchovies.Start as you would for aglio, olio e peperoncino, by very gently br (read full article)
I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple pasta with smo (read full article)
Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of the northern Italian city of Vicenza, slowly sim (read full article)
One of the best kept culinary secrets in Italy is the cuisine of northern Lazio in and around the city of Viterbo, an area known as the Tuscia. The style of cooking in this area is a kind of fusion between the lusty cooking of Roman to its south wit (read full article)
Here's an elegant yet very quick and easy starter that suits just about any menu: a 'carpaccio' of smoked salmon, dressed simply with oil and lemon.All you need to do is arrange thin slices of smoked salmon on a plate (this is a dish that is best pre (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)
Here's a wonderfully rich but yet light supper dish—steamed mussels in a curry cream sauce—from Belgium, the world capital of mussel dishes. With a crusty baguette to sop up the delicious sauce, you have a one-way ticket to culinary nirvana. Begi (read full article)
Here's a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged cheese. But this may be one of those exceptions that p (read full article)
This blog is dedicated to simple home cooking, mostly because that's the kind of cooking—and eating—I like best. But every once and while, the urge to make something 'fancy' strikes. So when a friend from Rome visited last night, I decided to pu (read full article)
Here's a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can.Put your pasta on the boil. The sauce will take no more time than it takes for the water to come to the boil and the pasta to cook.B (read full article)
I've posted about crab cakes before. Just a quick note on a 'brainstorm' that worked out pretty well tonigh: crab cakes marry nicely with Mexican salsa and a drizzle of olive oil:Worth a try.NB: Tonight I had some prepared salsa sitting around, but (read full article)
Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, today I "invented" a new dish by using smoked whitefish--something you c (read full article)
Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid. You start with an oil and garlic base, as if you were making an ajo e ojo, in a pan wide enough to f (read full article)
One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay. It's soft-shell crab (read full article)
To tell the truth, I only recently started making crab cakes, so I'm no expert at it. But last night I decided I wanted to make my own, so I scoured the internet for recipes. There are lots of ways of making crab cakes, but the basic ingredients are (read full article)
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