The following recipe is from the August 5 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggplant Rollatini is an Italian-American classic, right up there with veal parmigiana and baked ziti. These... More
Pasta carbonara is one of my favorite meals. A simple, fast, and utterly satisfying concoction, it is probably my number one comfort food. So I don't take all that kindly to recipes that mess with a good thing. Still, a... More
Shopping List 6 plum tomatoes - $2.59 1 zucchini - $0.47 1 yellow squash - $1.04 1 bunch parsley - $0.69 1/2 pound dry spaghetti - $0.65 Pantry items: Extra virgin olive oil, canola oil, garlic, white sugar Total... More
Whenever I cook this pasta, I think immediately of my mother. She invented the recipe while I was in high school running cross country. It quickly became my favorite dinner, the kind of carb-and-meat dish that would give me energy... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. When tomatoes start appearing at my farmers' market,... More
"Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." Verdure Ripieni, or stuffed vegetables, are popular in many of Italy's regions, with varying nods to local ingredients and traditions. Through the ages Italians have always... More
Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More
The magic of garlic and chili together in a skillet is enough to build a hundred pastas on. In fact, I'm willing to try almost anything that improvises on this marvelous combination, especially when the humble anchovy is added to... More
As the summer swelter begins to arrive, I'm sometimes as adverse to cooking dinner as I am to wearing wool socks. There are just some days when actually contributing to the amount of heat in the house seems like absolute... More
Minestrone is a spring rite of passage, but it continues into the summer. The first minestrone, with snap peas and asparagus, is beautifully simple. Then as more vegetables are available, the options increase. I'd never tried Genovese minestrone before, but... More
