Seasonal Recipes

Spring Vegetable Risotto

I tend to get emotional in spring, especially at the farmer’s market. The colors at the market turn from the winter beiges to the vibrant glorious...
Schiacciata with meat and vegetables. Photo: Nonna’s Way

Schiacciata (ski-yah-cha-ta)

Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout...
Warm Farro, Fava Bean and Pancetta Salad

Warm Farro, Fava Bean and Pancetta Salad

Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year...

Pesky Weed or Food Treasure? Cicoria-Dandelion Greens!

When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would...

Childhood Memories: Sauces of Sicily

My maternal grandparents were born on the shores of Sicily in the little village of Santo Stefano di Camastra, a sleepy place with stunning views...
Potato gnocchi with tomato sauce spiced up with hot sausages. Photo: Nonna’s Way

Classic Potato Gnocchi

There are several variations of gnocchi, but this classic potato gnocchi is a must have in your recipe collection. A simple tomato sauce or even...

Spring Fever at your local Farmer's Market

Spring is here, and that means sweet tender vegetables, micro greens, and a profusion of young herbs. While at my neighborhood Farmer’s Market this...
This particular recipe of Peperonata originates from an area at the very tip of Calabria, where they have an exceptionally fertile land and grow an abundant variety of fruits and vegetables.  Photo: Nonna’s Way

Peperonata - The Italian Stir-Fry

‘Peperonata’. A southern Italian mixture of peppers, eggplant, and potatoes with tomato and basil. I guess you could say it is the Italian version of...

Torta di Pasqua

Easter is a special day for most Italian Americans invoking deep memories of family, childhood and religious obserservance. When celebrating Easter...

Pasta e Piselli with Cooking with Nonna

Rossella and her Nonna teach us to make a wonderful pasta with peas - perfect for spring!
Blood orange and almond mascarpone crostata

A blood orange crostata to brighten your table

My grandfather always ended our big family meals by slowly rising from the table and carrying a large bowl of fruit from the sideboard to the table...
Carciofi alla Romana, Roman style boiled artichokes. Photo by asimojet

Quintessential roman cuisine: Carciofi alla Romana

It’s the beginning of artichokes season in Italy. This time of the year is when they are tender and not too big, in fact so tender that they can be...
Fennel, pancetta and prosciutto give the lean rabbit "in porchetta" lots of extra flavor

A modern Coniglio in Porchetta

The first and only time I served a whole, intact rabbit was several years ago for Easter dinner (insert humorous comment about serving a bunny on...
Crespelle with raisins, depending on the recipe's region of origin within Italy, you will find variations of these in different shapes, sizes, and even flavors. Photos copyright Nonna’s Way

Crespelle with Raisins - Deep fried Goodness!

You will love these for dessert or just a snack…pillowy soft dough with raisins, deep fried until golden beautiful then rolled in sugar while still...

Cooking with Nonna: Chiacchiere alla Barese

It's almost Carnevale, and Carnevale, in Italy, means chiacchiere! Learn how to make these delciious treats with Nonna!

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