Farro with Radicchio and Parmesan is a terrific vegetarian side dish or main course.
A fruit and cheese risotto? Yes! It’s a bit unexpected, but it makes for a sophisticated risotto.
It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
What do you do with celery leaves and those spring green innards? Make a salad!
The autumnal equinox may have already passed, but there is still great summer produce to be had.
The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.
Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling simple food from Northern Italy. And, it couldn’t be easier to make.
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Have a food hangover? If you celebrated the American Thanksgiving this week, you might. Giving you a cooking break, here’s a tip of the week. Save your Parmesan cheese rinds!