This Tuscan bread and tomato soup—known throughout Italy as pappa al pomodoro—is a poor man’s dish that doesn’t require any in-season ingredients and can be enjoyed at any time of the year.
Pizza Marinara, also known as pizza alla marinara, is a traditional Neapolitan-style pizza.
In its simplest form, this pizza is prepared with chunky San Marzano tomato sauce, Mediterranean sea salt flakes, extra virgin olive oil, and freshly-cracked black pepper.
One of the many reasons for my long-standing obsession with Italian cuisine is its ability to take a few simple ingredients and turn them into some of the most appetizing and aromatic food you’ve ever had.
Nowhere is this more evident than in the recipes from Italy’s Emilia-Romagna region, known for its fertile lands, medieval towns, culinary tradition, and dramatic seaside. Today, I’m going to give you a taste of it with my Pasta in Brodo recipe.
When it comes to asparagus, the simplest recipes are also the tastiest. And this one is as simple as they come: all you need is a bunch of asparagus, extra virgin olive oil, fine-grain sea salt, and freshly-cracked black peppercorn.
This recipe is inspired by the penne tomato pasta that my wife and I had in a shoreside restaurant at Lake Como in Italy’s Lombardi region a few years ago.
Lake Como is a beautiful resort an hour’s train ride from the world’s fashion capital Milan. It’s known for its dramatic scenery of Italy’s third-largest lake set against the foothills of the Alps.
If you have a chance to visit it one day, I highly recommend that you do. Other than the lakeside restaurants, you can also go hiking, boating, or learn to fly an old Cessna seaplane with Aeroclub Como, also known as the oldest seaplane flight organization in the world.
My cousin was about to buy a stainless steel frying pan on sale this week, when she took a photo of it and texted me, “Do you think I can also make pizza in it?”
I love it when, every now and then, someone asks me a good cooking question. Stainless steel cookware is, after all, touted for its durability and versatility. If your pan has a metal handle and you don’t mind the burn marks, you could even use it over a campfire.
To be sure I wouldn’t mislead my cous, I double-checked the make and model of the pan online while she was eyeing it at the store. It turned out to be oven-safe as I expected.
But could she really bake pizza in it?
Cacio e pepe is a classic pasta dish from Italy’s capital city of Rome and its surrounding villages in the Lazio region.
Literally translated, “cacio e pepe” means “[pasta with] cheese and pepper” in Italian. As the name suggests, cacio e pepe is a dish made of pasta noodles, grated cheese, and black pepper.
I was cleaning out my fridge before grocery day and I noticed that I had some cherry tomatoes and garlic cloves that were almost about to go bad, as well as three anchovy fillets leftover from a dish I had made earlier in the week.
Knowing that I had tagliatelle pasta in my pantry, I thought to myself… Could I cook up a humble pasta dish with these few, but flavorful ingredients?
So I came up with this cherry tomato and anchovy pasta dish. It was outright delicious—and so I’m sharing it with you today.
Home cooking is about the passion and joy of making delicious food for those you cherish and love. Even if you live alone, cooking up a hearty and filling meal for yourself will usually be the best thing that happened to you throughout the entire day.
And I don’t know about you, folks (let me know in the comments below), but the colder the weather and the later the hour, the heartier I like my meal. Right now, it’s 7:52 PM, outside it’s dark and windy, and the thermometer near my window shows a temperature of 37.5°F.
It’s pretty late and I’m feeling kind of lazy. So I came up with this quick and easy recipe for beer-simmered canned beans that warmed my heart.
It came out heavenly. Now, I’m excited to be able to share it with you.