Latest News


Pasta with Swordfish

Preview in new tab Pasta with swordfish, or Pasta con Pesce Spada, is a quickly made pasta dish popular throughout southern Italy.  It takes about 30 minutes to prepare.  Pasta con Pesce Spada is typically a one skillet dish in which the swordfish is cooked along with the sauce.  I prefer to cook the fish […]

Continue Reading

Two Chocolate Pignolata Messinese

Pignolata is a Sicilian pastry made of small fried balls of dough that are usually covered in a honey syrup. I will go as far as to say that strufoli, an Italian pastry that hails from Naples, is the same dish. The dish is kind of like sfinci, a type of doughnut (Sicilians call them […]

Continue Reading

Italian Sausage, Browned Butter and Sage Dressing

I’ll often ask people of different nationalities what they stuff their turkeys with. You would be amazed at the responses I get.  For instance, my family always used rice stuffing with chestnuts. My son-in law’s family from Mexico stuffs their turkey with potatoes and small olives.  Many Americans of different backgrounds have infused their cultural […]

Continue Reading

Tripe and Potato Stew

Tripe (trippa in Italian) is a popular dish in many parts of Europe and Mexico. Tripe is the edible stomach lining of ruminant animals.  The most popular is beef tripe.  It is high in protein, rich in vitamins and minerals, and low in carbohydrates.  Many cultures value tripe as a comfort food. I admit there […]

Continue Reading

Muscardini: Bones of the Dead Cookies

Bones of the Dead (Ossi di Morti in Italian) cookies are traditionally served on All Soul’s Day in Sicily.  They are given to children as a treat from departed loved ones.  They are also known as Muscardini.  These cookies are hard and brittle and do resemble bones.  However, I think they look like melted marshmallows. […]

Continue Reading

Tomato and Basil Rice Pilaf

While cooking rice for dinner last night, Nonna Serafina’s tomato basil rice came to mind.  I haven’t made her rice dish in years, but I recalled those large nutty grains of arborio rice, chunks of tomatoes, and an explosion of basil flavor in every mouthful.  I had to restrain myself from eating the whole pot. […]

Continue Reading

Savory Ricotta, Swiss Chard, and Pancetta Pie

Swiss chard is one of my favorite greens.  It can be used most of the time interchangeably in many recipes calling for spinach.  Chard has a sweeter taste than spinach.  My preference is going with the chard or sometimes combining the two.  You can use spinach in place of swiss chard in this dish, but […]

Continue Reading
Chicken Salad

Easy Rotisserie Chicken Salad with Lemon and Garlic

Try this easy, tangy, lemony, and garlicy chicken salad for a change from your normal mayo-based recipes.  This is a great way to jazz up a store-bought rotisserie chicken or any leftover boiled or roasted chicken on hand.  It makes for a light summer meal and takes 20 minutes to put together at most.  Easy […]

Continue Reading
Spinach Ravioli

Ricotta and Spinach Ravioli

There is nothing better than homemade ravioli.  Making fresh ravioli is time consuming but rewarding.  Get a small group of family or friends together to help and the task will be done in no time.  Ravioli can be made ahead of time and frozen, unlike lasagna or manicotti.  You can make a great meal in […]

Continue Reading

Mandarin Orange Granita

Granita is a dessert ice that originated in Sicily during its Arab occupation. It is also a type of Italian ice however, Italian ice as we know it has a smoother texture and granita has a more granular texture as the name suggests. Granuloso or granulare means granular in Italian. In Sicily, granita is typically […]

Continue Reading