For Italians, olives are a crucial component of the antipasto (appetizer) dish. Olive cunzate, in the Sicilian lingo, is a generic term for seasoned or marinated olives. Green olives are usually processed in a brining solution and black olives are usually salted and oven-dried, similar to Moroccan olives. This recipe …
Artichokes are my favorite vegetable and I especially love artichoke salad. This salad is made in the springtime when fresh baby artichokes are available. However, fresh artichokes require a great deal of preparation before cooking. You must first remove the a good deal of the hard outer leaves, scoop out the …
When I think about Italian comfort food, pasta é fagioli (pasta with beans) is on the top of my list. I call it food to hibernate by. Pasta é fasoli, as Sicilians call it, is a humble, earthy and hearty dish that is a staple of most Italian kitchens. It …
Whisky might seem like an odd ingredient to add to dishes, but my grandmother used it in a few of her recipes. She used it in her pastries, cookies and roasted chicken. I like to substitute ice water with a few tablespoons of whiskey in my pie crust recipes. It …
Pignolata or Struffoli is an Italian dessert that is popular (mostly in southern Italy) during Christmas and Carnevale. Pignolata is typically made of little bite-size morsels of fried dough, covered with caramelized honey and topped with festive sprinkles and candied fruit. Nuts are sometimes also added. Another version from Messina …
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