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Category Archives: Vegetables

Marcella Hazan and her favorite beans

The Marcella bean has gotten great press, including a feature in the New York Times. In our house we prepare them in multiple ways, and Giuliano often uses them in recipes that he teaches to our students. Perhaps my favorite preparation is the first way I remember Marcella serving beans. Simple and delicious, so that the flavor of the bean was the center of the dish, the recipe, known as Assunta’s Beans came out of Victor’s request to eat a dish they had not tasted in 45 years.

Rapini or Broccoli Rabe Sauteed with Olive Oil and Garlic and the joys of Guest Chefing

Giuliano is often asked to be a “guest” chef at charity dinners. These are events that we like to support and Giuliano travels around the United States creating such dinners.  […]

Puntarelle Roman Salad: A Strange Italian Green

Puntarelle is also the name of the traditional preparation, a salad that is famous from Rome. It is a rich tasting, beautiful salad that will have you and your family and friends transported back to the eternal city of Rome. A dish fit for Caesar himself.

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.

A Sexy Side Dish: Potatoes with Truffle Salt Recipe

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.

Barley and Tomato Salad Recipe for a Potluck

Cooking barley is just like rice, yet the grain has a nutty flavor that gives depth to the dish. Add the tomato, parsley and onion to the dish and you are set with an easily transportable dish that all will enjoy.

Grilled Endive Recipe

A wonderful way of preparing endive is to grill it, which gives it a deep, nutty flavor and sweetens it. Last week Giuliano grilled some and the children liked it so much it was gone in an instant.

In Praise of Tenderness

Why are we bringing home rock-hard fruit, stuffing it sometimes in a brown bag where we are told it will ripen? It’s the sun not a paper bag that ripens fruit, that makes it produce succulent, sugary flesh. Have we all forgotten the difference?

Classic Tuscan Ribollita Soup

Now when your local Community Supported Agriculture (CSA) farm delivers a mountain of kale, you’ll know what to do with it. Both of our girls enjoyed this soup. In fact, our oldest, 11 year old Gabriella, brought it to school in her thermos for lunch and said that all of her friends were jealous. It is very easy to make and freezes well if you’ve made more than you need.

Rosemary and Garlic Roasted Potatoes

Roasted potatoes are perhaps the ultimate comfort cold weather food.. What makes this dish Italian are the seasonings. The combination of garlic and rosemary is the distinctive aroma of Italian roasts. Breathing it is as one enters the house makes one’s mouth water in anticipation. For me, it is the smell of tranquility.

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