Category Archives: Marcella Hazan’s Musings

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?

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.

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.

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

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

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

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

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 […]

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