Last week the New York Times printed a recipe in their food section for a spring vegetable-inspired version of puttanesca. While the recipe sounded pretty good to me, the fresh, seasonal ingredients s ...

La pasta fatta in casa. Mmmm.... Fresh, homemade pasta. I couldn't think of a better way to use the hearty whole grains from our local-grain share than by making pasta. And with a little preparation a ...

Photo by Candace Hope In the first apartment I ever had, when I was 18 years old, a vegetarian, and new to cooking, I made this at least twice a week. The recipe has evolved somewhat since then, but  ...

Napa Cabbage is great in stir fries of any kind. I love to make these curry flavored stir-fried rice noodles at home almost as much as I like ordering them in Chinese restaurants. Recipe adapted from  ...

1 lb penne pasta 5-6 brightly colored sweet peppers Olive oil 2 cloves garlic 8 oz sweet Italian sausage meat 1 pint tomato puree Salt & pepper ½ cup heavy cream Freshly torn basil leaves  ...

Red or white?  This is our version, a nice compromise. 1 lb. spaghetti, linguine, or cappellini 2 lbs. steamer clams, or 24 littlenecks 1-2 pints cherry tomatoes, halved 1 head garlic  ...

Fresh egg pasta: 3 cups all purpose flour 5 eggs Pour out the flour directly on your countertop or a very large pastry board, making a well in the center like a volcano.  Crack the eggs into the ...

This recipe is adapted from Cooking by Hand by Paul Bertolli. We have a little Italian hand-crank mill or mulino we like to use to make flour from buckwheat groats. This recipe serves 8 so feel free t ...

 One of our favorite recipes is winter squash ravioli with sage butter.  We try to make it at least once a year, but it takes all afternoon to make and all evening to clean up, with about 5  ...

1 lb. eggplant 1-2 lbs. tomatoes, chopped 1 head garlic canola oil for frying olive oil a few sprigs fresh basil salt & pepper  Slice the eggplant into 1/2-inch rounds and fry them over m ...

Regular readers of this blog will have noticed the strong slant in the recipes we provide toward Italian and specifically pasta dishes.  Our experiences living, working and eating in Italy were a ...

One of the best things to do with fully ripe tomatoes at the height of the season is to oven-roast them.  The resulting concentrated flavor is similar to that of sun-dried tomatoes. Choose firm f ...

This is an unusual recipe for pasta sauce but PLEASE, don't be dissuaded. It is a traditional recipe from northeastern Italy where I did my radicchio research. The combination of onion and anchovy is ...

1 lb barlotti beans, shelled 2 slices bacon or pancetta, diced (optional) 1 cipollini onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 ripe tomato, chopped, optional 4-6 ...

We love this traditional  filled pasta dish from northeastern Italy near the border with Slovenia that represents the fusion of Italian techniques and Eastern European ingredients found in the Fr ...

This recipe is good not only for broccoli rabe, but is capable of transforming any of the coarser leafy greens (kale, collards, mustard greens, turnip greens, escarole) into something utterly sinful ...

4 Tbsp butter 1/2 cup sliced onion 1-2 cups freshly shelled peas 1 1/2 cups heavy cream 1/2 cup freshly grated parmesean 2 ounces prosciutto, sliced extremely thin fresh homemade or purchased egg ...