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Secondi

Chicken Stew

Here’s another dish that’s great for gatherings. Not fancy, but tasty and filling. It’s my own recipe, but it follows the general rules for making a braise. While not distinctly Italian, it definitely has a mediterranean flare. You can use a whole chicken cut up (you can sometimes find that in the supermarket) or use […]

Butter-based, Primi

Pesto

Basil is another item I associate with summer. In fact, my dad would plant basil in between the tomatoes in his garden. It really thrived in the humid New Jersey climate, and we had an abundance when the days got hot and lazy. Consequently, spaghetti with pesto was a frequent summer supper, often eaten in […]

Antipasti

Roasted Peppers

Tomatoes, eggplant, zucchini, and bell peppers grew in abundance in my father’s garden, thriving on the heat and humidity of the long New Jersey summers. I was surprised to learn that some people don’t realize that green peppers and red peppers are in fact the same—they start green and turn red when they ripen. They’re […]

Antipasti, Holidays

Pizza Rustica

Another traditional Easter dish is the pizza rustica. Although I often serve this as an appetizer, traditionally it’s made on Easter morning so you can have something to serve to anyone who drops by to wish you a happy holiday. After 40 days of lent, the salame would’ve been a welcome change of pace. There’s […]

Dolci, Holidays

Pizza Grano

This special dessert has many names: pizza grano, torta di nonna, Easter pie, and Neopolitan grain pie. As the last names suggest, it’s a Southern treat typically served on Easter. In fact, many years ago in San Francisco, I went looking through the Italian neighborhood for the wheat to make this pie. Nobody knew what […]