A taste of figs by the bay
A bright Sicilian lemon granita made with lemons, sugar, and water, frozen in a shallow tray and scraped into icy crystals. Simple to make, sharp, and cooling.
A practical guide to reading Italian olive oil labels, finding the harvest date, understanding regional styles, and decoding tasting terms so you...
Sicilian pistachios from Bronte and the common varieties sold in most shops differ in flavor, color, size and price. Here is how each behaves in...
A practical guide to pairing figs with prosciutto, cheese and herbs, covering fresh versus dried fruit, which cured meats and cheeses to choose, and seasonal combinations worth trying.
A plain-spoken guide to making fresh pasta by hand: choosing flour, balancing eggs, resting the dough, rolling it thin, and cooking it in minutes.
A practical guide to laying out an Italian antipasto board for a coastal lunch, with cured meats, cheeses, olives, seafood, fresh figs and bread...
A practical tour of Italy's best-loved fig varieties, from pale honey figs to dark jammy ones, with notes on ripeness, season and how to use each in the kitchen.
Crunchy or gluey risotto almost always traces back to four moments — toasting, hot broth, stirring, and the rest before serving. Here's how to fix each.
Colatura di alici is a fermented anchovy seasoning from Cetara on the Amalfi Coast. Here is how it is made, what it tastes like, and how to use it...
A beginner’s guide to Italian coastal seafood stew: building a tomato and white wine brodo first, then adding firm fish and shellfish, and finishing with parsley and lemon.
