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Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

J. Kenji López-Alt 3 comments

The first time I had Pasta Alla Norma—the Sicilian dish of pasta tossed with tomato sauce, sautéed eggplant, and ricotta salata—it was at a red sauce Italian joint in New York. I must admit I came away questioning whether the Sicilians really knew as much about fine food and good living as the movies give them credit for. It wasn't until a couple months ago that I really got it, and it took a trip all the way to the source to figure it out. Since then, I've been trying to figure out how to recreate it at home, using readily-available ingredients. More

A Tour of Sicily at Next in Chicago

Chicago Andrew Janjigian 17 comments

This post took some time to get to us. Due to Next's quick moving schedule, the Sicily meal recapped here is no longer available. But since many of us didn't get experience this unique menu when we could and because these pictures are so good, I thought a little eye candy wouldn't be such a bad thing. More

9 Must-Try Sweets In Sicily

Sweets Amanda Ruggeri 8 comments

Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking. More

Serious Grape: Nero d'Avola Under $20

Drinks Sarah Chappell Post a comment

Often compared to Syrah both in flavor and its favored growing conditions, Nero d'Avola thrives in the island warmth of Sicily. This heat-loving grape can produce lush yet balanced wines with smooth tannins, friendly acidity and plummy flavors. More

Cook the Book: Sicilian Ground Meat Ragu with Peas

Serious Eats Caroline Russock 6 comments

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

Serious Grape: A Wine Survival Guide for Fall

Deb Harkness 15 comments

Every other week, Deb Harkness of Good Wine Under $20 joins us to talk some Serious Grape. Here's the latest. Photograph from Zed.Cat on Flickr Is it just me or is everyone suffering from the early fall crazies? The Labor Day holiday is looming ahead of us. Kids need back-to-school supplies and rides to and from soccer, ballet, and piano lessons (circle as appropriate). Then there's your boss, who returned from vacation full of new plans for office efficiency and greater productivity. It's enough to make the lazy days of summer seem all but a distant memory. Here's my wine survival tip for late summer and early fall: buy a mixed case of wine now, because things will only get... More

Photo of the Day: Italian Gelato in a Brioche

Robyn Lee 2 comments

Sara Rosso of Ms. Adventures in Italy posted this photo of a gelato-stuffed brioche from Sicily to remind us to contribute to her Tour del Gelato project. The Tour del Gelato blogroll links to reviews of gelaterias in Italy and around the world. Make sure to contribute if you know of a good gelateria! Related Guide to Gelato in Bologna Grom Gelato: The New Drug Photo of the Day: Smurf Gelato... More

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