Sometimes you just want to celebrate!   A birthday, Fourth of July, or just marking time.  What better way to celebrate than with a velvety chocolate layer cake?  Even better, have your kids make it for you!  In our house it is very much a time of celebration.  I have just finished my last and 12th infusion of chemo, we have had long time friends over, and our eldest, 13 year old Gabriella, decided she wanted to bake.  She felt like making a chocolate layer cake and we readily encouraged her.  We perused our cookbook library and found the book Chocolate, by our friend Lisa Yockelson.  Gabriella immediately pounced on a recipe for a velvety chocolate layer cake with chocolate fudge frosting.  We served it when our friends, photographer Tom Bagley and award winning cookbook author Gail Greco, came for dinner.  Everyone thought it was smooth and delicious.

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Table Conversation

June 26, 2012
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How can you sit down to dinner and express no interest in the dishes set before you, in their taste, their preparation, in how they compare with what you may have had a day or a year before?

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Marrying Technology and Food: Crowd Funding for an enhanced e-book

June 11, 2012
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We are looking forward to making Giuliano’s new CLASSIC PASTA COOKBOOK a community project and hope you will join in venturing into a new world that combines authentic Italian cooking with cutting edge, user friendly technology.

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Apple Tart: U Giancu

June 4, 2012
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The ever-modest Mr. Oneto calls it: The Apple Tart that nobody can resist eating at least 2 slices. He then goes on to tell the story of his grandmother Elena who gave him the recipe but also always managed to eat at least three or more slices of this extraordinary tart.

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ALL ABOUT CHEESE

May 29, 2012
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It is impossible to quantify exactly how many kinds of cheese there are in the world. Once discovered, the humankind went wild for cheese. Easily transportable, it became valued for its taste, shelf life, and protein content. The elite vied to import their favorite flavors, and each variety developed a legend.

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Lucid instructions and Technology of an App

May 17, 2012
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This new app of Giuliano gives the lucid kind of instructions that made that first book famous, and does it, thanks to the technology, so much more dramatically. It’s like having him cook alongside you.

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Fettuccine with Zucchini in a Saffron Cream Sauce and our new Ipad App

May 14, 2012
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The secret of Fettuccine with Zucchini and Saffron is to cut the zucchini into sticks thin enough and cook them long enough to release their rich sweet flavor. In the app, Giuliano shows in his video how and why this works so well.

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A proud mother of my son

May 12, 2012
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It was tremendously moving to see my son cooking on national television a dish of my mother’s that has been part of my food memories forever.

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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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American Politics and Food: Sandra Lee

April 23, 2012

Sandra Lee believes that people who place too much importance on fresh ingredients are snobs.

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Chocolate Custard with an Italian Twist of Amaretti Cookies

April 17, 2012
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The only hard part in this recipe is waiting for it to cool. If we aren’t careful, we often will see smudge marks on the top where our youngest daughter has “checked” to see if it was ready yet. However, this is not just a children’s dessert, it is an elegant ending to an adult meal.

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Everybody wins Giveaway: Safest Choice Eggs gives aways coupons, a Cuisinart Ice Cream Maker, A Silpat; and More!

April 17, 2012
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Most would agree that PR is hard and that to get your brand known, a giveaway is often very useful.  This is a great giveaway where everyone will win.  Grand prize is a Cuisinart ice cream maker, first prize is a fantastic Silpat, second prize is an insulated grocery tote and everyone who enters can […]

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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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Culinary Vandalism as Creativity or…. then you do something more.

March 7, 2012
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The craft of cooking is not only practicable at home, it was born in the home.

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Cheese on Pasta with Fish

February 29, 2012
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Recently, one of Marcella’s facebook friends asked. Marcella, can you answer the age-old question as to why Italians do not put cheese on pasta with fish? (or on any fish for that matter!) Marcella answered:

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Easy Truffle Cheese Scrambled Eggs

February 27, 2012
Easy Scrambled Eggs with Truffle Cheese

We woke up late on a Sunday morning and didn’t have to rush anywhere. We were able to enjoy each other’s company like the old, still in love, married couple that we are. I made these Easy sottocenre eggs for Giuliano and he pronounced them delicious.

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Fava Beans at their Best

October 10, 2011

there were some blanched, peeled favas left over and they went into a quick sauce for homemade tagliatelle, sautéed in butter with a hunk of prosciutto ground very fine and whipping cream.

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Tiramisu: The perfect pick me up dessert

October 3, 2011
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Tiramisù literally means “pick me up” so it’s important to use richly flavored Italian coffee, which is easily made in a stovetop Moka. One of the key ingredients in Tiramisù is mascarpone, and we add it, one third at a time, incorporating it into the mixture taking care not to over-whip it. Finally, whip the cream until it is firm and carefully fold it in.

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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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Spaghetti with Melon: A Luscious Summer Pasta

June 29, 2011

My mother-in-law, Marcella Hazan, started making this cantaloupe pasta dish at home and now Giuliano often makes it when we have friends over. Once it is cooked, the melon is mostly unrecognizable and it’s great fun seeing if people can guess what the sauce’s “secret” ingredient is. The freshness of the dish is soothing on a hot evening and takes full advantage of the bounty of summer.

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Cooking Still Matters

June 27, 2011
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No comparable collection of recipes has ever before been brought so fully to life, so respectfully executed, so minutely illustrated, and so usefully commented by such a collection of genuine cooks

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Spaghetti alla Norma Recipe

May 13, 2011
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This is a recipe we have taught in our home cooking class and is delicious. This dish was named after Vincenzo Bellini’s opera, Norma. It is a typical Sicilian pasta recipe, flavorful, fresh, and even vegetarian. It is exceptional with fresh farmer’s market produce.

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Goodbye Espresso Machine

May 5, 2011

Many may be surprised to learn that it’s not the least like dust dissolved in hot water. It can be delicious, if you learn how to use the Moka. It’s not pushbutton coffee, it requires judgment to do well.

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A Sexy Side Dish: Potatoes with Truffle Salt Recipe

April 21, 2011
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We prepared them simply, boiled with a drizzle of good extra virgin olive oil and a dash of truffle salt. They were delicious and tender, I looked at Giuliano and said,“ It’s a pity that potatoes don’t get more respect”. I know I will never take a potato for granted again.

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Truffle Salt Giveaway

April 21, 2011

Buonafide foods wants you to experience real Sale al Tartufo and has sponsored a giveaway by Urbani that we are pleased to present. They are giving away two jars of Urbani truffle salt. Please read the rules below. We look forward to finding out whether you enjoy the black or white truffle salt more and what you have cooked it with.

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Pesto: The Taste Of Spring

April 13, 2011
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The beauty of pesto is that it is easily freezable which makes it available at anytime. But to me, it is the quintessential spring dish. We tend to eat it in the traditional manner, just the pasta with a few boiled green beans and sliced potatoes; however, it is great as a primo, first dish, during an Easter Feast.

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