The lull of late summer hangs in the air like ripe fruit. The atmosphere is thick and still, perfect for the crickets’ hum. Without the heavy heat, they don’t sing. It’s a sign of ripeness, the balsamic time of summer in its fullness, that brings us juicy tomatoes, watermelons, peaches and plums.
Not all risotti (plural of risotto) are created equal. There are schools and rules of how you stir, when to put the broth in, what broth to use, what rice to use, etc. Yet, in the end once you know the rules, it’s ok to improvise. Everyone loves the creaminess of a well-prepared …
Kim Schiffer is a dear friend and the guide of October’s program in Spain, Granada: Cooking Intensive Program in the Alpujarras Mountains. This recipe for Artichokes with Spanish Black Oliver Aioli is one of several she teaches during this culinary-intensive cooking program.
Fava beans. A common sight on Florentine tables in May eaten with pecorino cheese, and in this recipe with fellow spring vegetables of artichokes and peas.
Iridescent fish stare up, their eyes dead as dead, saying, “Pick me! Pick me!” Like a puppy panting at the pet store, no sentient being wants to let their life be for naught, even if they are dead to this world. Minestra di pesce. Fish soup. That’s what I needed. My stomach had …
For one jar of preserved lemons: (canning jar with plastic or rubber lid covering is best) 5 – 6 small organic or meyer lemons Sea salt (enough for stuffing a few T into each quartered lemon) Cut the lemon from top to bottom in quarters, but not all the way …
Tuna Sauce for Pasta 1 small onion, sliced very finely 2 cloves garlic, whole, in its skin 5 Fresh mint leaves Olive oil 1/3 cup capers Tomato concentrate, preferably the thick, dark red Sicilian version Water from the pasta pot, to thin the sauce 2 cups Tuna, very fresh and …
To add a little sunshine to almost any dish, but particularly seafood, and because lemons are a staple of the Amalfi coast, try a gremolata of fresh minced herbs. The herbs can be combined in almost any ratio that is to your liking, and you can substitute thyme, cilantro or …
Feeding large parties that also include a gang of hungry Italian musicians is challenging. With one small kitchen, a few large pots and a lot of volanta..(willingness), I cook pasta for the masses with as much ‘gusto‘ as possible. Gusto also means ‘taste’. Italians are tough critics, so one can’t …
Monica Pedersen’s new book, Make It Beautiful: Designs and Ideas for Entertaining at Home, featured a few of Peggy’s recipes Monica Pedersen 2012 Read more.