Series teaching classical techniques of every Italian home cook. Gain confidence to cook delicious and healthy meals using what is on hand–true ‘no recipe’ cooking. These same techniques are part of the repertoire of every good home cook or professional chef.
It is summertime and all the glorious fresh fruits are showing up in the various farmers’ markets, roadside fruit stands, and at “pick-your-own” farms. So what better time to revel in all the ways the best Italian home cook will use them?
Knowing how to layer flavors in is the mark of a good home cook. This skill is based on the art and science of layering flavors to create depth and intensity in the overall taste experience. And best of all, it can be learned.
Explore the wonders of sous vide, a slow-cooking technique perfected by the French. Here, the Italian home cook will also show you how to make the perfect summer barbeque.
Today, this Italian home cook will focus on stews and braises using white meats—turkey, veal, pork, chicken, rabbit. This can also include the “white meats” in the seafood category—firm white fish such as swordfish and basa.
Question: What do “piccata,” “saltimbocca,” “Milanese,” “scallopini” and “tonnato” all have in common? Answer: They are all prepared with “white meats.” Learn how to cook classic Italian meals in your home kitchen.
In northern Italy, polenta is a popular staple. Learn how to cook polenta and enjoy it as an appetizer, a first course, a main course, or even as a dessert.
Thanksgiving and Christmas are over, we are settling into the new year, and, depending where one is in the world, a long, cold winter. Meals change to reflect the weather—we
In a previous post (“Holiday Traditions: Italian Christmas Fare”) I began the seemingly endless discussion about the many Italian and Italian-American winter holiday traditions, including the wondrous “Feast of the
Fall is in the air, the leaves are dropping, the mornings and evenings are chilly. America is preparing for the traditional holiday season kicked off by the American Thanksgiving in
If there is anything that defines Italian cooking it might be the universal use of tomatoes. Or maybe garlic, added to the signature collection of vegetables called “odori” or “sofrito”
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