Salad with Liver

When I purchased the book, Alpine Cooking, I knew all of the cheesy recipes would jump out at me, like liptauer. What I didn’t expect to entice me was a beautiful green salad topped with sautéed calf liver and fried onions. Here are some of my own photos from our family’s time visiting the Alps

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My Favorite Pasta

It could be said that one doesn’t need a book on pasta to cook pasta. I mean, start with garlic, add fresh tomatoes and basil to pasta, and you’ve got a fabulous dish. Add some Italian sausage and Parmesan to it and it gets even better. No recipe required. But then, one could say that

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Ligurian Focaccia

I surprised myself when I ordered Samin Nosrat’s cookbook soon after I heard about it. I usually take the wait-and-watch approach, like I did with Ottolenghi. That worked out well for me! I missed out on a few years of fabulous recipes. Maybe I’ve learned my lesson? No, most likely it was because I happened

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Walnut Cream Gnocchi

Years ago my husband and I vacationed in Italy, visiting Lake Como, Venice, Verona, the Dolomites, Varenna, Cinque Terre, Florence, Umbria, Siena, and Rome, plus delightful villages in between. One day we had lunch in the beautiful and historically fascinating city of Siena. I remember it like it was yesterday – not only the city

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Fettuccine al Burro

I didn’t grow up with Italian cuisine, which is interesting, considering my French mother cooked various global cuisines over the years, like Ethiopian and Chinese, as well as French. Somehow, Italian got overlooked. It could have been on purpose now that I think of it. Her first husband, my father, was from Sicily. That marriage

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Stracciatella

My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti. Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that

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3-Onion Tart with Taleggio

Everyone is familiar with Italian Parmesan, but is everyone familiar with Taleggio?! According to “House of Cheese,” by the Di Bruno Bros, owners of the famous, “pioneering specialty food retailer and importer that began with a modest shop in th e now-iconic South Philadelphia Italian Market in 1939, “Taleggio is the all-time gateway stinker.” (Which

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Amarena Cherry Cake

I always have Amarena cherries on hand, because my husband loves Manhattans, and I put them in his cocktail. I’ve also used them in sangria, but never baked with them. Until now. If you buy Italian Amarena cherries, via Amazon, the beautiful jar has a recipe attached for a cake using them, along with this

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Pasta Pane Vino

Pasta Pane Vino is the name of a recently published book by Matt Goulding. I bought it immediately after hearing the author interviewed by Christopher Kimball on Milk Street Radio. The book is subtitled – “deep travels through Italy’s food culture,” and he has written similar books on Spain and Japan. Matt Goulding is a

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