My Nonna (grandmother) Vincenza made bread just about every week. She had to learn to make her own bread out of necessity during the war (WWII) when both bread and pasta were precious commodities. When she came the United States she adapted her recipe for all-purpose flour – the only …
The neighbors along our street get together twice a month for drinks and appetizers. It’s BYO (bring your own) drinks and an appetizer to share – nothing elaborate. We refer to it as the neighborhood powwow. My mother came up with this recipe for me when she heard about our …
The holy trinity of herbs in the Sicilian kitchen is basil, oregano, and mint. Those three herbs were always on hand in our small garden growing up in New York City. Having fresh herbs readily available is a great convenience. Most of the time I’m successful in growing them in my garden. …
Here’s a simple and light dessert you can make – especially if you’re wondering what to do with all the leftover oranges after making candied orange peels. It’s a great dish to serve for brunch as well. MARASCHINO ORANGE-STRAWBERRY DESSERT Difficulty Rating: Easy Makes 4 servings. 4 large oranges 1 …
Many Italian desserts call for candied orange peel. The usual grocery store variety lacks the essence of the orange that is essential in flavoring Sicilian desserts. It is relatively simple to make your own. I like to add a little orange flavoring to intensify the orange taste but it is …
Potato salad in my family was made with either lemon juice or vinegar and olive oil. This easy recipe for lemon-herb potato salad is my favorite. It’s simply dressed with olive oil and lemon juice and seasoned with parsley and scallions. Serve with grilled chicken or beef. SICILIAN LEMON-HERB POTATO …
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