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 laying out an Italian antipasto board for a coastal lunch, with cured meats, cheeses, olives, seafood, fresh figs and bread...
A beginner’s guide to Italian coastal seafood stew: building a tomato and white wine brodo first, then adding firm fish and shellfish, and...
