Seasonal Recipes

Egg Tagliatelle with Mushrooms and Baby Kale: This is one of my all time favorite pasta dishes because it’s super easy and quick to throw together. I used a packaged fresh pasta which cooks quicker than dry pasta to save …

Fall is here, and that means it’s time for a steaming bowl of hearty soup.  With a pot of soup on the stovetop, a soul satisfying meal is never far away.  Soups are the easiest, most forgiving of all winter …

It is a hot summer night in Montesano, a little town we go to in the Salento, Puglia’s southern peninsula, and the nearest trattoria is booked. Our friend and host who owns a house here suggests trying another place off …

The zucchini flower resembles a tiger lily and is the most prized possession in one’s garden. I cannot grow enough of the flowers. I fry up a batch and watch everyone enjoy. Ingredients 10 Zucchini flowers, 1 Tbls Garlic powder, 2 Tsp …

There’s a chill in the air, and it’s time for soup.  Try this satisfying update on traditional meatball soup.  The meatballs are a snap to make; by using sausage, I cut down prep time and amp up flavor.  Tuscany’s famous …

Baby, it’s hot outside! Summer is in full swing and when the heat rises, you need some refreshing treats to cool you down.   What better way to do so but with a few Italian-inspired creations.   The first treat, Roasted …

At market in Massachusetts this fall there are a variety of apples on sale that I have never seen before including Golden Russets, Freedoms, Spitzen-bergs, and Red Stayman Winesaps. It was the same in the New York Hudson Valley last …

Baked Stuffed Mussels, a fantastic appetizer always full of flavor. Ingredients: 1 Lb Mussels, 1/2 Cup Pecorino cheesel, 1/4 Bread crumbs, 2 Eggs, 2 Tbs EV olive oil, 4 Cloves garlic, finely chopped, 1 Tbs Fresh parsley, finely chopped, Fresh black pepper   Directions Wash the mussels …

This baby octopus salad is dressed with an emulsified lemon parsley dressing. The tartness of the lemon is the perfect compliment to this tender baby octopus.  Ingredients 2 pounds Baby Octopus, 3 Carrots, 1 Onion, 3 ribs of Celery, 2 Lemons, 1/4 cup EVOO, Bunch of …

As I wrote in my last column, we are on the road traveling Italy’s nooks and crannies this summer en route to my cooking school in Umbria. Rome was our first stop but despite her spell, the sweltering heat drove …