Latest Recipes and Articles

Marinated Stuffed Cherry Peppers

Marinated Stuffed Cherry Peppers

Marinated Stuffed Cherry Peppers Spicy and tangy, marinated stuffed cherry peppers with breadcrumbs are a marvelous, and versatile, side dish that elevates an ordinary sandwich or lunch of various small plates such as good cheese, salumi, bread, eggs, or a piece of simple fish.  You can find these peppers at most Italian delis but why overpay for a small container […]

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Lillet Negroni

Lillet Negroni

As of late it seems the Negroni has caught fire as the cocktail / aperitif of choice amongst discerning drinkers and eaters.  Mike Colameco, who hosts a popular NYC restaurant review show on PBS, raves about having a classic Negroni before each of his meals, for example.  The appeal of the Negroni (made traditionally with Campari, red vermouth, and gin) […]

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Sauteed mushrooms

Sauteed mushrooms

There are many elegant, yet simple, recipes that every home cook should master; for example, frittata, pasta with olive oil, garlic, and parsley, tomato salad, etc.  Sauteed mushrooms is another home cook essential that is easy to master after a few attempts and will make consistent appearances on your dinner table. Our sauteed mushrooms utilize any mushroom variety but we […]

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Rome: An Overview of the Ancient City

Rome: An Overview of the Ancient City

Rome: An Overview of the Ancient City Many experienced travelers who head to Italy strategically avoid Rome and the associated tourist herds and ancient ruins.  The logic goes that the ancient city is crowded, expensive, and not worth the hassle.  The truth is, however, that while one won’t find the tranquility of the Tuscan country side nor the exquisite beaches […]

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Chocolate Hazelnut Spread Review

Chocolate Hazelnut Spread Review

Chocolate Hazelnut Spread (referred to under the brand name Nutella) has exploded in popularity as of late and if you walk into any grocery store you’re bound to find unlimited chocolate hazelnut spread options.  You see mentions of Nutella on social channels on an everyday basis and it seems as though some folks have adopted chocolate hazelnut spread as a […]

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Guide To Wood Burning Pizza Ovens And Fornos

Guide To Wood Burning Pizza Ovens And Fornos

Wood burning ovens are superb at many things including roasting meats, pizzas, breads, vegetables, etc. In fact, some of the very best food I’ve tasted has come out of our Aunt Giovanna’s olive wood fired oven in southern Italy (via her Panificio), including a wide variety of durum wheat breads. In fact, the very best breads in all of Italy […]

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How to Make Calzones

How to Make Calzones

Calzones originated in Naples and are essentially folded, individual, pizzas.   Calzones are made from pizza dough and are usually stuffed with ricotta and spinach, ham, mozzarella, salame, etc.  In many parts of Italy, calzones are made smaller and deep fried and often sold as street food (sometimes called, Panzerotti). Growing up in northern NJ, our local pizzeria offered two types […]

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Grilled Veal Chops

Grilled Veal Chops

Our grilled veal chops do not require any magic methods or fancy rubs.  We start with the best veal we can find and leave the meat at room temperature for 20-40 minutes and thereafter apply plenty of Kosher salt and coarse freshly crack black pepper to all sides of the veal chop.  We always aim to grill outdoors for that […]

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Chicory Salad with Anchovy Dressing

Chicory Salad with Anchovy Dressing

As I’ve stated in the past, much of what we cook at home is what I like to call “ad hoc” cooking; that is to say, I usually go the market and buy what looks fresh and is moderately priced. I, of course, have a standard list of items I purchase on a weekly basis but when it comes to […]

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Linguine with Shrimp Scampi

Linguine with Shrimp Scampi

Our linguine with shrimp scampi recipe is a slight variation on pasta with clam sauce.  The dish starts with the best shrimp you can find (avoid farm raised shrimp if you can), lots of sliced garlic, tomato paste, fresh parsley, red pepper flakes, and copious amounts of extra virgin olive oil.  We also like to dice the uncooked shrimp into […]

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