You could also use pumpkin blossoms for this recipe, so long as they are not too large/brittle/old.
I have finally figured out how to make my fried zucchini blossoms less oily, more light and all around prettier. The secret is really two things: 1) Thin batter. The texture of crepe batter. 2) Use something carbonated in [...]

I have made a Florence google map guide to my favorite places and picks for accomodations, shopping, restaurants and wine bars in Florence along with extensive notes for each marker and some suggestions for what to pair the stop with. I hope you’ll find it useful!

I first learned about these Tuscan-style crepes while living in Florence, studying food and wine (both formally and inevitably informally) at Apicius. I rediscovered them when a pleasant little article popped up in the NY Times recently about them.
I made a pilgimage to Rainbow to get chestnut flour and good quality pine nuts (often rancid [...]

I like to make pizza at home, but it’s almost always a ton of work. I haven’t made it in probably 18 months. Mostly, in the last year, I’ve been afraid. I have a small, electric oven. My pizza stone, upon moving in, took a spot next to the cleaning supplies under the sink–it doesn’t [...]

Do yourself a favor and make the pesto from scratch if you have access to a food processor. It’s soooo much better than that stuff you’re tempted to buy at trader joe’s. Shame on you.
1/4 C pesto
1 C troffiette (substitute a pasta of similar size if you must)
1 bunch asparagus (~ 1/2 lb)
olive oil
salt
Clean your [...]

I’ve posted about my favorite Italian comfort food before, but I’ve decided it’s time to wow you with its deliciousness in a way that will allow replication. This dish was the very first recipe (and demonstration of technique) I learned in Marcella Ansaldo’s introduction to Italian Regional Cuisine course at International Culinary School Apicius in [...]

Carrot-Kaboucha Crostini
4 large, fresh spring carrots
1/2 kaboucha squash (1-1.5lb), roasted with olive oil at 350 until soft
sesame seeds (or toasted sesame & salt mixture)
2 T butter
salt & pepper
macadamia oil
water
You will need a food processor. Cut roughly your carrots and sautee with salt & pepper in 1T butter until soft and bright. Place into food processor. [...]

History has it that Pasta (in this case, Rigatoni) puttanesca had something to do with prostituites in Naples, but all I can tell you is it’s great in winter and terribly typically Mediterranean.
180g rigatoni (pasta for 2-3), dry
80g (several T) good quality tomato paste
1 yellow bell pepper
1/3 red bell pepper
2 T capers (packed in salt [...]

When I was a little girl, I lived in Seoul, South Korea for some time. My family sometimes ate at the Italian restaurant at the Seoul Hilton–foreign food was a delicacy to us back then (early 90’s), and sometimes real cravings surfaced. Since my mom is a pretty accomplished home chef (and has managed some [...]

For Two:
Italian style loaf bread, sliced thick
1/2 lb rare roast beef
1/4 large onion
pesto
Swiss, Leerdammer, or Bleu Cheese (Blue d’auvergene, St Agur, etc)
olive oil
salt & pepper
Heat your panini machine, slice the bread. Dice the onion and place into hot sautee pan with olive oil, adding salt & pepper. Cook until translucent.
Assemble sandwiches–Spread blue cheese on one [...]