Educated Palate: Lael & Giuliano Hazan’s Blog

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

(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.

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.

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

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.

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

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 for that matter!)

Marcella answered:

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.

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.