[Photographs: Gina DePalma] Previously Chestnut Honey » All Seriously Italian recipes » Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people...
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Whenever I travel to a new place, there are two topics I exhaustively research: restaurants and local markets. My first trip to Palermo was no exception. Our hotel was reasonably priced and well-reviewed, but most importantly it was steps away...
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When it comes to my love for Italian food, I subscribe to the three Rs rule: ricotta, risotto, and finally the last R, which is revolving. Sometimes it stands for robiola, a bloomy rind cheese with a slightly tangy flavor;...
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Finding the perfect ragu recipe is a journey. While the two main ingredients are tomatoes and ground meat, the background flavors and texture provided by the other ingredients are what truly make the sauce. Unlike other Italian sauces, a ragu...
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Like Arthur Schwartz, author of The Southern Italian Table, I grew up in a Jewish household. Schwartz was flanked by Italian neighbors in the apartment building where he grew up, exposing him at a young age to the joys of...
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[Flickr: podchef] Eating seasonally and locally wasn't a completely alien concept to me when I first arrived in Sicily but my first few trips to the local market drove home this concept immensely. In the tiny town where I...
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[Photograph: Blake Royer] I've said it before, and I'll say it again: real pasta carbonara doesn't have a lick of heavy cream in it. It's not alfredo sauce with bacon. The only dairy is a little bit of grated...
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"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect...
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Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photographs: Michael Natkin] I typically serve polenta one of two ways—fresh from the pot or cooled, sliced,...
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Previously Lavender Honey Spice Cake » All Seriously Italian recipes » Few things fill me with more satisfaction than baking a loaf or two of my own bread. Mind you, I'm not an expert, but I've got a stable...
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