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Category Archives: Marcella Hazan’s Musings

Table Conversation

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?

Lucid instructions and Technology of an App

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.

A proud mother of my son

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.

Marcella Hazan’s Halibut Recipe

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

Fresh Peas and drawing out the flavor

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

American Politics and Food: Sandra Lee

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

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

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

Cheese on Pasta with Fish

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 […]

Fava Beans at their Best

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.

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

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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