frittelle spezzettate

Ad occhio, Italian for “by eye”. It’s a very natural way to cook, measuring by eye and cooking not by the clock but by the way something looks (or smells or feels). It’s the way I first learned to cook – standing on a stool so I could look over my grandmother’s electric stove top, learning to scramble eggs. Or making pancakes dotted with banana slices or fried rice with eggs... Read More

peach-and-amaretti-tart-IMG_4389

Most of the time I buy fresh produce based on what looks good — and then I decide what to prepare with it at home. I really do feel like it’s the best way to shop and eat because more often than not the things you come home with are the freshest, the most in season, the most delicious ingredients to start out with. Right now the tomatoes look good, the firm, small, ribbed zucchini with... Read More

fagioli-purgatorio-IMG_8230

Summer in Italy means one main thing for me — trying to keep cool, which includes staying away from the stove. Luckily, it’s also the time of year when fresh produce is so ripe and sweet, you barely need to do anything to it anyway — I practically live off tomatoes in the summer, dousing them in olive oil and eating with thickly torn pieces of buffalo mozzarella, usually. Or chopping... Read More

honey-from-a-weed-IMG_4370

Honey from a Weed is one of those few cookbooks I could keep by my bedside. I like to open it at random and become absorbed by a recipe or a story, like the one about sharing a dinner with shepherds on Naxos, the differing views of a Milanese and a Salentine diver on what to do with the an octopus, or the “majestic” Catalonian feast that ended with a century old wine that tasted of chocolate syrup.  Published... Read More

Easter colomba

Surely the best thing about colomba, the Easter equivalent to panettone, is the sugared, toasted almond topping that covers the whole thing and crumbles when you cut it, so you sort of have no choice but just to pick up the crusty sugary bits and eat those on their own. I’d always thought that colomba would make a very good baking project but was somewhat intimated by getting the right shape ... Read More