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... More
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;... More
The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't... More
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... More
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... More
[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 lived,... More
