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Entries tagged with 'Italy'

The Secret Ingredient: Squid Ink

Serious Eats Kerry Saretsky 7 comments

"Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat." Nero di Seppia is Italian for squid ink. [Flickr: Rakka] When I graduated from college in 2005, my mother and stepfather took me on... More

Cook the Book: Pistachio and Almond Cake with Orange Salad

Serious Eats Lucy Baker Post a comment

Pistachio and Almond Cake with Orange Salad, excerpted from this week's Cook the Book selection, A16 Food + Wine, is one of those incredibly simple recipes that always yields dependable, delicious results. When do loaf cakes ever not turn out?... More

Cook the Book: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Serious Eats Lucy Baker 1 comment

In Italian, spiedino means 'little spit' and refers to meat grilled on skewers over an open fire. Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto.... More

Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino

Serious Eats Lucy Baker Post a comment

Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of... More

Snapshots from Italy: Pasta e Fagioli with 'Nduja

Serious Eats Gina DePalma 4 comments

I went on a little shopping spree at the Mercato Rionale in Prati last week. The covered market is a beautiful example of the graceful, Liberty-style architecture found in this Roman neighborhood, not far from the Vatican. Inside, the aisles... More

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