Warm weather arrives and suddenly the kitchen color palette shifts from the tender greens of spring to vibrant reds, purples, deep sea green. In Italy, the men are tan, the women wear spectacularly high heels, and everyone struts their stuff. It’s an irresistible, seasonal call to go out and play.
It’s a perfect time to experiment with textures, temperatures, colors. Not serious cooking, but light, fun and flavorful cooking.Read More
I like to play with fire, so after harvesting some ripe tomatoes and a fistful of basil, I decided to experiment with adding just a kiss of heat to two different dishes. Just a bacio of heat to soften up the tomato sauce, and another kiss to add a warm parmigiana crust to a fresh tomato salad, why didn’t I try this sooner?Read More
Spaghetti alla carbonara is the pasta you make when all you have in the house is pasta, cheese, an onion and an egg and maybe some bacon or pancetta. It’s the back up plan, easy way out, in a pinch, gotta eat now sort of dish you should know about. Take note, it does not include cream which is an American-Italian variation that is best forgotten.Read More