Cook

Cooking at Home

Artichoke Festival: Pork Stuffed Artichokes with Lemon Sauce

All good things must come to an end, and this is the finale for the Aroma Cucina Artichoke Festival. But we’re going out with a delicious bang: pork stuffed artichokes with a lemon sauce. It was the last of our big, globe artichokes and I think they were properly honored and devoured!

Read More

A New Love Affair: Pickled Onions

I came away from Austin with a new love: pickled onions. OK, I did flirt with a fried pickle, but it was just an infatuation. I think my love of the pickled onion has staying power.

Read More

Kung-Fu-Zen-Grasshopper Cooking or How I Learned to Banish the Recipe

t’s time to banish the recipe as GPS and tune in to the Kung-Fu-Zen-Grasshopper (c)
technique of cooking. It is time for us to cook in the ways of our ancestors, by using our senses. It is also time to cook in the modern way, which is so, like, totally, about self-indulgent self-pleasuring by making exactly what you want.

Read More

In a Pickle

Short days and cold nights mean it’s time to shut the orto down for the season.
No more happy wanderings over to the garden to see what I can scrounge up for dinner. No more sun warmed tomatoes; instead there are soggy plants with green tomatoes that need to be picked.
I could be sad, but I’m not; I love the changing of the seasons.

Read More

Summer Elegant Italian Parmigiana

In the US, ‘parm’ comes in four generic flavors: chicken, veal, meatball, or eggplant. Usually heavy, goppy and greasy, it’s an overweight distant relative of the sleekly elegant Italian parmigiana. Think Jersey Shore versus the Amalfi Coast.
In Italy, a parmigiana is made from vegetables like eggplant or zucchini, or even combined with some potato. It can be a light main course, or a contorni (vegetable side dish). In the summer, a parmigiana served at room temperature, along with a chilled white wine, is pretty much the perfect hot weather meal.

Read More

Roasted Quail & Spiced Peaches: A Recipe from the Gods

Our knowledge of flavor is the sum of all things we have ever tasted. A recipe is not a free standing list of ingredients and instructions; it’s the result of experience, memories, and desire.
You are never, ever alone in the kitchen.

Read More

Love in the Spring: Asparagus 4-Ways

You have to like asparagus if you are in Italy in the spring. There is no escaping the spears, they are in every mercato, every supermarket, on every menu. Occasionally you’ll spot an exotic white or purple asparagus display, but for every day eating, it’s green asparagus.
In our mercato, you get a tightly rubber banded “mazze” or bundle of asparagus and it has spears from slender and tender to stocky and woody. Which means you can’t cook them all at once, on the same night, in the same dish, because each spear of asparagus deserves to be treated according to its girth.

Read More

Shooting Our Next Cook Vook

We’re on the move again; this time back to NYC to shoot the video for our next cook Vook. I hope we have half as much fun shooting this as we did last summer. At least this time, if a light bulb blows out it won’t be catastrophic. After three days of working perfectly, with a major converter box, the main lights blow. In four minutes we went through our entire stash of back up bulbs. It’s just like watching cash burn.

Read More

When to Eat A Caprese Salad

When the tomatoes are ripe on the vine and you bring them home still warm from the sun.

When the buffala mozzarella is so fresh that each slice of the cheese releases a creamy surge of goodness.

Read More

50 Shades of Salt

Let me see a show of hands. Are you a sweet or a salty person? Potato chips or gelato? And for the smug amongst us who are voting for umami..sit down. That’s a story for another day.

I’m salty. I’ll take a good pickle over a pastry anytime. Which is a good thing because living in Umbria, you better like salt.

Good sea salt is about 20 cents a kilo in Italy, so we
use it with wild abandon. You can pour an entire kilo onto a baking sheet to roast a fish and not blink a parsimonious eye. Which also means you can take salt for granted, and not pay attention to all the flavor possibilities.

Read More
Umbrian BBQ

Umbrian BBQ

Read More

And the Beet Goes On!

What do you do when a whole row of beets in the orto need to be eaten now? You yank those babies and throw a party!

Read More