Tagliata, Florentine-Style

Autumn in Virginia tends to be mild, which means it lacks the splash of a New England or Midwestern fall. Fading green, yellow, and brown are the predominant colors in my yard at the moment. On the upside, a mild fall means an extended grilling season. And that means I get to keep making this […]

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Earthquake in Central Italy: How to Help

AUG. 30: THIS POST HAS BEEN UPDATED WITH NEW INFORMATION Dear Friends, The immediate effects of Wednesday’s earthquake in central Italy are now known: nearly 300 dead and three mountain towns ~ Accumolo, Amatrice, and Pescara del Tronto ~ destroyed, homes literally reduced to piles of rubble. Other mountain towns, including Castelluccio and Norcia, in […]

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MVP Peppers

This happens whenever a new book of mine is published: almost immediately, a recipe from the book rises up and claims MVP status; it becomes my go-to dish, the one I make for cooking classes and demos, and to serve at book signings, talks, tastings, and other events. It is often a personal favorite, but […]

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A “Preserving Italy” Giveaway and Recipe

UPDATE: First, I want to thank all of you who commented and shared your preserving traditions and memories. There is no way I could have chosen a winner, so I passed the duty on to my daughter, who randomly picked a name out of a bowl. And the winner is…Cooking My Life. CONGRATULATIONS, Maureen! Thanks […]

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News & Notes on Preserving Italy

Ciao amici, With just over a week until the publication of Preserving Italy (June 14) I thought I’d take the opportunity to officially introduce you to book #7 and to let you know about upcoming events, including dinners, cooking classes, talks and signings. If you’re in the vicinity of an event, please come out and […]

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Spiced Red Wine Cookies

Nonna Rhode Island’s chicken soup was the ultimate, with rich broth, thin noodles, and tiny meatballs. But her white wine cookies? Those would not have won any prizes. More biscuit than cookie, the egg-glazed rings of twisted dough were hard and not very sweet. You really had to bite down to break into them, and […]

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Raspberry-Strawberry-Rhubarb Crostata

What happens when you put a classic American pie filling ~ strawberry-rhubarb ~ inside a classic Italian crostata crust? You end up with a lovely springtime dessert. Rhubarb isn’t really associated with Italian cooking ~ at least not to my mind. The only way I’ve seen it used in Italy has been in the form […]

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Olive Oil…and Artichokes

I spent a week in Italy last month learning about and tasting olive oil. The trip was sponsored by the Italian Trade Association as part of an effort to draw attention to superior oils from around the country and to olive farmers and oil producers who aren’t mired in controversy. As you may well know, […]

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Stracciatella

Last week when I was sidelined by a bad head cold (low-grade fever, sore throat, massive headaches ~ you know what I mean) this soup saw me through. Composed of just four ingredients ~ broth, egg, spinach, cheese ~ stracciatella is one of the most comforting and nourishing dishes in all of Italian cooking. It’s […]

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Two Cookbooks and a Lemon Cake

* * * * * * * UPDATE: The winner of Yogurt Culture (chosen randomly by my daughter) is Susan! Congratulations, Susan, you are going to love Cheryl’s book. Thanks to everyone for your comments. I enjoyed reading about your favorite cakes, and, as always, you’ve shared great suggestions and inspiration. * * * * […]

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