Baked Ziti is essentially an unfussy version of lasagna, and is a great dish for feeding a crowd. This is how I made it last night, mostly following a recipe in J. Kenji Lopez-Alt’s excellent book The Food Lab. This takes about 2 hours and will feed 8 or so. 1 lb. ziti, penne, or Read More …
Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa. It is more of a snack or appetizer than a meal. This version is based on an article in Serious Eats. In Recco this would be made with a local Read More …
This dish was described in a novel by Amor Towles, “The Lincoln Highway”. I found it in omaha.com, although it is apparently on the author’s website. It is a relatively quick dish suitable for midweek. I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 Read More …
Polenta can be the Italian equivalent of mashed potatoes, a great comfort food, especially for cold winter nights. This required two pots and the oven and took in total about an hour, mostly waiting for it to complete cooking in the oven. It is thus suitable for a weeknight dinner. This version is an adaptation Read More …
Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads. One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …
I spotted on the internet an article on chicken tikka alfredo, which was described as a tasty mash-up of Indian and Italian flavors. That full article and recipe were behind a paywall, so I looked around the internet for similar recipes for ideas, checked out what I actually had on hand in my kitchen, and Read More …
This version of spaghetti is a good mid-week choice since it can be made quickly and almost entirely with pantry ingredients. It calls for fresh basil, but if that is unavailable, dried basil could be used. This version makes two servings and is adapted from a spaghetti con tonno recipe at parade.com 4.5 oz. spaghetti Read More …
This is a Southern Italian chicken dish with peppers, garlic, and vinegar. I served it last night for dinner with a fresh baguette. It made 4 servings and took about 45 minutes to prepare. This is adapted from a recipe in www.cubbyathome.com. 1 medium red bell pepper, cut into 1 inch pieces 1 medium yellow Read More …
This small focaccia was a bit of an experiment which turned out very well. The dough was half a batch of Sourdough Baguette dough. The topping was a classic one: 1 Tbs. olive oil 2 cloves garlic, finely chopped Leaves from a sprig of rosemary, chopped Sprinkle of Maldon salt (or other coarse salt I Read More …
This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me. It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) . So the important thing is to have all the ingredients prepped and ready when Read More …