Sweet Pea Frittata with Scallions and Ham
A frittata can be a great way to use leftover vegetables—or frozen ones. Peas and scallions give this one a subtle sweet flavor. The Sweet Pea Frittata with Scallions and Ham is a delicious and satisfying dish that combines the vibrant flavors of peas, scallions, ham, and eggs. This frittata is easy to make and […]
Broccoli Rabe and Smoked Mozzarella Frittata
If you are accustomed to thinking of frittatas as mild-tasting and best suited to breakfast, this rendition might make you reconsider. The broccoli rabe and smoky cheese give this frittata a hearty flavor. Broccoli Rabe and Smoked Mozzarella Frittata is a delicious and satisfying dish that can be enjoyed for breakfast, brunch, or even dinner. […]
Chunky Fig and Orange Jam
Homemade jam is a real treat, but I used to avoid it because I thought it would take hours and require special equipment. Then an Italian friend told me that the secret is making small batches. This fig jam is a perfect example. It makes just one pint and can be stored in the refrigerator […]
Cranberry-Fig Mostarda
Mostarda is a sweet and spicy condiment, similar to chutney, made from fruits flavored with mustard seeds. The tiny seeds add a tangy pop of flavor. For the famous mostarda di Cremona, a variety of fruits such as clementines, cherries, and figs are preserved in a clear syrup. One fruit I have never seen used […]
Spicy Onion Marmalade
When I received a jar of sweet onion marmalade as a gift, I wasn’t quite sure what to do with it at first. It was dark purplish brown, and it was sweet, tart, and a little spicy. The label suggested it as a condiment for a sharp aged cheese. I loved it, and soon my […]
Lipari Tomato Nut Pesto
The largest of the Aeolian Islands, located off the coast of Sicily, Lipari has beautiful beaches and is famous as a summer resort. It gets awfully hot there, and this light uncooked sauce is a local specialty. Toss with pasta or serve on grilled fish or boiled potatoes. Lipari Tomato-Nut Pesto is a flavorful and […]
Walnut Parsley Pesto
When I visited the Fattoria Montagliari winery in Panzano in Tuscany many years ago, Signor Giovanni Minuccio Cappelli shared this sauce recipe with me—one of many historic ones he had gathered from his family’s archives. I particularly like it as a sauce for cold roasted chicken or green beans. Walnut Parsley Pesto is a delicious […]
Pistachio Parsley Pesto
Pistachio nuts are a great source of pride in Sicily. They are used in pastries and gelato and also in savory dishes. This beautiful green sauce combines the freshness of herbs with the crunch of pistachios and the earthiness of garlic. Serve it on grilled chicken or fish, cooked green beans, hard cooked eggs, or […]
Winter Pesto
This olive and pine nut pesto is so good that I can just eat it with a spoon. Since, unlike fresh basil pesto, it’s prepared with pantry ingredients, you can make it year-round. Toss it with spaghetti or spread it on toast. Chop the ingredients carefully. For the best texture, don’t puree it to a […]
Tomato Gorgonzola Sauce
The simple addition of a tangy cheese like Gorgonzola gives this sauce an extra flavor dimension. Added at the end of cooking, the cheese melts into the sauce and turns it creamy. Serve over fettuccine. Tomato-Gorgonzola Sauce is a rich and creamy sauce that combines the tangy flavors of Gorgonzola cheese with the natural sweetness […]