Featured Posts

Marcella Hazan’s Halibut Recipe

May 10, 2012

It’s already good, just be careful not overcook it.

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Italian Ricotta Cheesecake for Mother’s Day

May 7, 2012
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This ricotta cheesecake is airy and smooth and doesn’t make one feel heavy. At the party, it was the first dessert to go –next time I’ll have to make more.

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Fresh Peas and drawing out the flavor

May 3, 2012
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The most sublime dish that uses fresh peas is vignarola, the Roman vegetable braise that also includes artichokes and fava beans.

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Grilled Marinated Chicken Breast and The Today Show

April 30, 2012
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(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

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Artichoke Risotto: Risotto ai Carciofi

April 24, 2012
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Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.

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Beef Tenderloin on a Salt Block

March 14, 2012
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After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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Fresh Isn’t Always Necessarily Better: Canned Tuna vs. Fresh

September 29, 2011
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Fresh tuna, a bland, almost neutral-tasting meat can’t compare with the irresistible flavor of good Mediterranean tuna packed in olive oil.

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How to Make Homemade Pasta

December 28, 2010
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Making pasta dough by hand is simple. Do not be discouraged by the length of my instructions. I have tried to describe as clearly as possible the method. With a little practice it will easily become second nature and you will have finished dough in less than 15 minutes.

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Holiday Rack of Lamb Recipe

December 6, 2010
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This elegant rack of lamb is delectable yet easy to prepare. It is an ideal recipe for when you want to impress your guests without being chained to the kitchen for hours.

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Leek and Chickpea Pasta Soup

November 15, 2010
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The leeks give a soft, sweet taste to this hearty soup and the chickpeas add an earthy balance. The prosciutto lends a savory flavor and Gabriella, our oldest, picked out the pieces to eat them by themselves. It is a perfect comfort soup, it takes less than an hour to make from start to finish, and most of the dish can be made ahead of time.

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Fall Butternut Squash Risotto and the TODAY SHOW

October 25, 2010
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“How about making a risotto when I come in fall?” I suggested to my Today show producer.  “How about making two?” she replied.  Why not?  After all, if I’m lucky, I’ll have 4 whole minutes to do them in. Once, I was supposed to do two quick pastas and the time for the segment got [...]

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Veal Scalloppine with Truffles

October 18, 2010
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The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.

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Fried Bay Scallop Recipe

October 4, 2010
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The children fed the donkey, played archery, and biked around the neighborhood without need for supervision. I don’t think I saw a Nintendo or electronic gadget from either the kids or parents for the whole weekend. It was a perfect, relaxing, getaway.

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Penne with Spinach and Ricotta

October 1, 2010
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It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.

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Fresh Beet Salad

September 21, 2010
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Beets are often shunned, yet they are a favorite in our home. Baked fresh beets have a rich, sweet flavor that our kids love.

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Experience Rome with a Plate of Spaghetti alla Carbonara

August 17, 2010
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If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.

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Grilled Ribeye, Italian Style

August 3, 2010
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One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.

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Beef Tenderloin Steaks with Fresh Tomatoes and Pancetta

June 29, 2010
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Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.

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Perfect Roast Chicken

June 14, 2010
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Julia Child once told me that making a good roast chicken is the mark of an accomplished cook.  Perhaps it is because making simple dishes taste delicious is really what it’s all about.  This is a foolproof recipe that has become a staple in our house.  The breast comes out incredibly moist, and the entire [...]

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Mushroom Medley Risotto Recipe

May 26, 2010
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I sliced the king oyster mushrooms but just cut off the root of the others and used them whole. I sautéed them with olive oil, onions, garlic, and parsley, then cooked the risotto. It was a hit and thoroughly enjoyed by the entire family along with a Morellino di Scansano (for Lael and me, of course).

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