Nice Lemon Cookies

Nice Lemon Cookies

I love the Italian custom of adding the word “bello” to describe a mundane action, object or food – thus, elevating “il quotidiano” – the everyday – to something special.  “Prendiamo un bel caffe” – Let’s have a nice coffee.  “Facciamo una bella passeggiata” – Let’s take a nice walk.  “Mangiamo un bel piatto di […]

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Sagne e Ceci

Sagne e Ceci

Whenever I teach cooking classes on homemade pasta (and for those of you in the New York area, please contact me if you’d like to book a class, demo or private event – I’d love to cook with or for you!), I make sure to stress the importance of saving the leftover scraps of dough […]

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Farro Cooking Demo in NYC - Feb 15th

Farro Cooking Demo in NYC – Feb 15th

Farro is, by far, my favorite whole grain.  It is versatile and nutty and perfect in soups, salads and or baked as a “pasticcio.” Although farro is showing up in fashionable restaurants and cooking magazines these days, this ancient grain dates back nearly 10,000 years, where it was cultivated in the Near East.  Farro was […]

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La Cicerchiata

La Cicerchiata

Christmas is already a distant memory and Easter feels like a lifetime away.  However, sometimes you don’t need an occasion to prepare a special occasion dessert.  When my friend, Giulia Scappaticcio of Country House Casale Centurione in Manoppello, Abruzzo asked me to translate and convert her recipe for “la cicerchiata,” it seemed like a perfect […]

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Remembering Eva

Remembering Eva

Last week, my family lost a little giant.  My father’s cousin Eva passed away in Salle, their hometown in Abruzzo.  I never imagined when I bade her farewell on Ferragosto, that it would be the last time I would see her. At about 4 and 1/2 feet tall, Eva’s diminutive stature was in no way […]

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