Tag | Preserving Italy

Candied Orange Peel

I recently wrote a piece for the Washington Post on the secret to making great cannoli. The secret, by the way, is to use my mother’s recipe, which she developed in the 1970s, and which, I can tell you, has stood the test of time. The crisp-fried shells, flavored with cocoa powder and finely ground […]

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January is for Giardiniera

Nothing beats the cold crunch of giardiniera on a blustery January day. I don’t know what it is exactly about this ubiquitous Italian mixed pickle ~ the tumble of vibrant colors, the peppery spices, the sharp tang of vinegar ~ but I always crave it at this time of year. My guess is that my […]

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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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