Tag Archives: Giuliano Hazan

Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.

This is a sauce for which you either harvest your own well loved tomatoes or purchase them from a local farmers market. No watery, flavorless tomatoes will do here.

Julia Child once told me that making a good roast chicken is the mark of an accomplished cook.  Perhaps it is because making simple dishes taste delicious is really what […]

Photo by Joseph De Leo One of my favorite pasta dishes is tortelloni (the square ones, Romagna style) filled with Swiss chard and ricotta.  My fondness for the dish was […]

In Italy eating is of supreme importance and a cardinal rule is that local food is the best and freshest. Therefore, anything nostrano “ours”, is more expensive and desirable than anything imported. In Venice, local fish is more prized than anything else.

I sliced the king oyster mushrooms but just cut off the root of the others and used them whole. I sautéed them with olive oil, onions, garlic, and parsley, then cooked the risotto. It was a hit and thoroughly enjoyed by the entire family along with a Morellino di Scansano (for Lael and me, of course).