Tag: Italian

Artichokes with Roman Flare

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This recipe, as with most of my favorite recipes of late, began with a trip to the shuk. It may be February, but springtime is in bloom, and the artichokes at the market were stunning (apparently they come to Italy in late February). With no particular plan in mind I bought four. You should know that I have a bit of a rocky history with artichokes, particularly an unusually thorny one that left me the worse for wear early in my cooking career. Artichokes can be intimidating – those tough outer leaves, the necessary trimming, the quick discoloration. But once you learn to properly turn and prepare an artichoke, the result is always satisfying. Continue reading “Artichokes with Roman Flare” →

The Art of Italian Cooking

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Spaghetti and Meatballs

I barely knew my paternal grandmother, but through my father’s cooking I have always felt a connection to her. I have a blurry black and white photo of her whisking something or other that I hang in my kitchen wherever I go. And growing up my father’s go-to cookbook was always her tattered copy of The Art of Italian Cooking by Maria Lo Pinto. Published in 1950, this cookbook is now out of print but you can find copies around (now everyone in my family has one; mine was a wedding present from my aunt, and is now one of my most cherished possessions). Continue reading “The Art of Italian Cooking” →

Discovering Treyf in the Land of Kashrut

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Before moving to Israel I figured that once here my treyf* supply would be cut. I thought it would be something like obtaining beef in India, where restaurants need special licenses to serve it. I resigned myself to months without bacon, pork chops, shrimp, and scallops. But I also figured a break from it wouldn’t be the worst thing in the world – in the past year alone I’ve had bacon in everything from chocolate to cupcakes, and from bourbon to donuts, and I’m sure my cholesterol is skyrocketing. Continue reading “Discovering Treyf in the Land of Kashrut” →

A Little Decadence to Take the Edge Off

For the folks back home it’s bitter cold, maybe even snowing. Around these parts a chill has just come over Be’er Sheva and the harsh wind is blowing sand in everyone’s faces, windows, mouths… I imagine New York in full holiday swing (the Russians here in B7 are getting ready to celebrate as well, and the Old City is decked out in fake Christmas trees). Wherever you are, cozy, creamy dishes like this are just what the chef ordered. Continue reading “A Little Decadence to Take the Edge Off” →

Roman Holiday

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My senior year of high school my family and I went on our one and only foreign vacation together (seriously, Canada doesn’t count). We went to Rome. I have been back since, but still that first trip stands out in my memory. I remember finding a comfortable, neighborhoody restaurant that we returned to for dinner a few nights in a row. I remember buying what were at the time the coolest pair of shoes I’d ever seen let alone owned. And I remember the day when my mother, father, and sister all ordered Spaghetti Carbonara for lunch. I don’t recall what I had, probably because it wasn’t nearly as exciting. Their bowls came to the table laced with pancetta and topped with a single raw egg. At the time I was too much of a wuss to deal with raw anything, including egg. Continue reading “Roman Holiday” →

The Comfort Equation

If they made an equation for comfort food, I’m pretty sure the base would be pasta + cheese. Now, don’t confuse comfort food with downright depression – the equation for that is pasta + cheese + bread and looks something like a Domino’s Pasta Breadbowl. It’s a thin line, I know, and one that Italian-American recipes are constantly on the verge of crossing. The classic pasta + cheese + sauce + (sometimes) meat combo is the perfect example; you can drown your sorrows or winter blues in a big serving of  cheesy pasta, but it’s not a cry for help. Continue reading “The Comfort Equation” →

Rigatoni with Wine-Braised Chicken and Saffron Cream

Doesn’t the name of this dish alone entice you? Even now, after making and eating this meal,  typing the title makes my mouth water. There’s something beautiful about it, lyrical almost. I don’t know if it’s the pasta, the chicken cooked in wine, the saffron-scented sauce, or a combination of the three that I find so alluring. Continue reading “Rigatoni with Wine-Braised Chicken and Saffron Cream” →

Butternut Squash and Sage Cannelloni

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Butternut squash and sage are about as classic a fall combination as you can get. And ever since I got a wonderful little sage plant I’ve been itching to put the leaves to good culinary use. I knew what I wanted to make but after consulting the magical world wide web couldn’t find a recipe that was just right. So I made one up. The result was a filling vegetarian main fit for company. I served it with an arugula salad and grilled eggplant medallions, but anything goes. Continue reading “Butternut Squash and Sage Cannelloni” →