I have been going down to Puglia for about 8 years, each time researching new areas and looking for places to organize culinary weeks. I finally put it all together and created something special for a group of women that met on one of my Chianti Kitchen weeks and enjoyed each others company so much…
Sicilian Swordfish Polpette – Fish balls
What do you call meatballs made from fish? Fishballs? Italy simplifies things, polpette are small balls of minced anything, bound with an egg, seasoned and fried. When I am in Sicily, we tour the Capo food market in Palermo and stop and enjoy lunch at a small trattoria run by a fish shop. As part…
Saffron Sausage Pasta- Simply Divina
I am the queen of quick. When it is time for lunch, my husband wants to eat. In the time it takes to boil water, you can have a fabulous sauce ready at the same time. One of my first jobs in Italy was waitressing, as kitchens were small, not a huge staff was needed…
Out of the Kitchen into the World- Sicilian Artichokes
I began my culinary professional life in the kitchen of a 5 star hotel in San Francisco, the Stanford Court Hotel. They were open to training me for the position when I told them I wanted to be a pastry chef. While traveling, I always found a job in a restaurant, either waiting tables or…
The New JOY OF COOKING- Don Pasta
Recently food has moved from the kitchen to the stage, taking the message out to the public in a fun way to remind people of the joy of cooking and the pleasures found sharing a meal at the table. I really don’t like the new competitions on TV with food to me cooking is about…
Celebrate: San Giuseppe March 19
I adore celebrations, especially in Italy as that means some special food is always being prepared. San Giuseppe, St Joseph’s day in Italy is especially important as it is Father’s Day (St Joseph, married to the Blessed Virgin Mary, Jesus’ Dad).Can you tell I went to Catholic school for 14 years? One of my favorite…
Winter Recipes: Sicilian Orange Salad
When the skies are grey in winter we wait until the temperatures drop and the blood oranges come into season to bring sunshine to the table in the form of a savory salad. Traditionally, it is served with fennel as an insalata di finocchio e arance. But for me, I never have enough oranges in the…
Polpettone di Patate- Osteria Luchin
I love road trips. My first trips to Europe all included France. My Grandfather was born in Soisson, south of Paris. I studied French for 14 years and was a French Pastry chef. But somehow, France was never really warm and fuzzy to me. Italy on the other hand was one big bear hug right…