italian

Thumbnail image for Quick Pasta Fagiole and One-Skillet Suppers

Quick Pasta Fagiole and One-Skillet Suppers

Casey Barberby Casey Barber March 18, 2013

“Though pasta fagiole is traditionally simmered for hours as dried white beans turn soft and plump, creating a creamy sauce, this version might make your grandma blush. I’m cheating by using canned cannellinis, creating a hearty and satisfying stew that cooks in less than an hour.”

8 comments [Read the whole good food story...]
Thumbnail image for Nun Better: The Holy History of Italian Pastry

Nun Better: The Holy History of Italian Pastry

Danielle Oteriby Danielle Oteri February 14, 2013

“Further south, Sicilian nuns passed on the legacy of 9th-century North African Arab rule via the beloved cannoli. Legend has it that cannoli originated in a harem where a cream-filled, banana-shaped pastry was made to honor the sultan’s… gifts.”

6 comments [Read the whole good food story...]
Thumbnail image for The Dream of the ’90s is Alive with Sun-Dried Tomatoes

The Dream of the ’90s is Alive with Sun-Dried Tomatoes

Danielle Oteriby Danielle Oteri September 17, 2012

“Unless tomatoes are dried under the Sicilian sun and packed in olive oil or slowly in your oven at 200°F, they can be ghastly. The common industrial tomato is dried in large commercial ovens and preserved with sulfur dioxide and citric acid, muting the actual taste of tomato while enhancing the sourness and acidity.”

5 comments [Read the whole good food story...]
Thumbnail image for Hot and Sexy Italian Fish Stew

Hot and Sexy Italian Fish Stew

Christine Galantiby Christine Galanti February 2, 2012

“Regardless of the questionable origin of its name, cioppino is without a doubt the sexiest of soups and the perfect choice for a romantic winter meal.”

12 comments [Read the whole good food story...]
Thumbnail image for Hold the Tums and Reach for “Italian Pop Rocks”

Hold the Tums and Reach for “Italian Pop Rocks”

Danielle Oteriby Danielle Oteri November 17, 2011

“When all else fails, there is one final option that I like to call ‘Italian Pop Rocks.’ My grandparents always had a large blue jar in their cupboard, filled with what looked like white cheese doodles.”

12 comments [Read the whole good food story...]
Thumbnail image for Ingredient of the Month: Shcarole

Ingredient of the Month: Shcarole

Danielle Oteriby Danielle Oteri October 27, 2011

“It ain�t easy to make shcarole these days. What I mean is, you gotta spend shcarole to make shcarole. Ya know what this Occupy Wall Street movement is really about? Shcarole.”

15 comments [Read the whole good food story...]

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