Italian
In Rome, NPR’s Sylvia Poggioli covers crises and eats well
Sylvia Poggioli loves Rome’s food culture and cooking with vegetables.
Read moreChow from Roma: urban giardiniera
We arrived in Rome on March 1st after 6 months in Tokyo, for the second leg of my husband Dick’s sabbatical year. I hope to catch up with a photo log of our time there. I think I had a bit of writer’s block after the publication of My Japanese Table in September, so I …
Read moreLove at First Bite? Not Exactly.
Whole-wheat spaghetti may be better for you, but will it go over well at home? Maybe with sauce. By Debra Samuels Globe Correspondent / February 9, 2011
Whole-wheat bread entered the mainstream long ago. Now brown rice has displaced white in many bowls, and whole-wheat pasta has become nightly fare in many households — even in Italy.
Conza – Bean, Cauliflower and Fennel Soup
Boston Globe, March 31, 2010 Conza is a traditional Sicilian sauce/soup made with chickpeas, favas, kidney or cranberry beans, white beans, black-eyed peas, and lentils. You can add a handful of whatever dried legumes you have on hand; think of it as spring cleaning your pantry. Nina Groppo cooks each variety of bean separately the …
Read morePreparation is half the fun for Feast of San Giuseppe
By Debra Samuels, Globe Correspondent March 31, 2010 GLOUCESTER — In the garage-cum-kitchen of Nina and Franco Groppo’s home here, more than 20 friends and extended family are preparing for the Feast of San Giuseppe. That means pasta making — lots of it — along with plenty of fun. Flour sifting through the air around …
Read moreThe flavors of Sicily, topped with tradition
Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …
Read moreFeast day calls for a special sweet
Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …
Read moreSweet and Sour Onions
These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks. Sweet and Sour Onions Ingredients: 1 1/2 pounds cipolline, Italian baby onions or yellow pearl onions 4 1/4 cups water 1 teaspoons salt 1/4 cup white wine …
Read moreGrilled Pizza
Making your own pizza dough is not the fuss you may think. In Italy pizza is served in individual size portions and fills an 8-inch plate. The crust is crispy and the toppings are exactly what you want! Don’t be afraid of the yeast. Kids will love watching the dough rise and punching it down. …
Read moreGiovanna’s Candied Orange Peels
I was offered these homemade candied orange rinds that Giovanna Catinella, brought as a gift for the hostess at a dinner party in Palermo, Italy. The slender matchsticks of bitter orange with their crunchy sugar coating, were passed around with the digestive Amaro, a dark, spicy, bitter liqueur. Ingredients: about 100 strips 5 large thick-skinned …
Read moreAquacotta – “Cooked Water”
Somewhere between a soup and a savory bread pudding lies aquacotta “cooked water”- a traditional peasant dish from Tuscany that uses stale bread, tomatoes, onions and whatever vegetables are available. Its name reflects its origins– lean times for farmers. When things were better, perhaps each member of the family would add an egg atop the …
Read moreEscarole and meatball soup
Boston Globe, November 12, 2008 Escarole and meatball soup Serves 4 as a main course Often referred to as Italian wedding soup, this hearty bowl has been mistranslated for many years. The name, minestra maritata, really means “married soup,” which refers to the pleasing combination of vegetables and meatballs. Light but substantial, the soup contains escarole, …
Read moreFlickr Images
Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
read more »
