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Gnocchi di Patate: Visiting Italy
It hit me the other day. All these weeks have passed, globetrotting circles around the world, and I have yet to stop in Italy. I was surprised and kind of horrified. I mean, Italian cuisine is...
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Basil Pesto: Eating Italy
I strongly suggest that all your ingredients are bought whole and in their raw form and you chop them yourself. Because this is a fresh sauce, the freshness of your ingredients are key! - 1 large...
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Gnocchi di Patate: Eating Italy
So this week, it being our first journey to Italy, I decided to do my gnocchi two ways: one with a basic basil pesto, which most of us this side of the Atlantic are familiar with, and one in a Friuli...
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Pesce al Sale (Fish Baked in Salt Crust) Recipe
Some things in life need to be enjoyed in their simplest form. Fish baked in a salt crust is a perfect example of this. It’s stupidly simple but absolutely brilliant. The salt encloses the fish...
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Shaved Fennel with Blood Oranges and Pecorino
Yup, we’re in it. The lull that feels like it’s been winter for too long and the sunny days of summer are too far away. And who knows if it’s the weather that affects us, but our habits get us into a...
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Ragù alla Bolognese: The Start of a Quest
I feel like for a classic such as ragù alla bolognese (bolognese sauce) this post should start with an inspired story of my first authentic plate of bolognese. Bolognese, as the name suggests,...
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Time For Panzanella
One month into my first year in law school and as I had anticipated time is not on my side. So when I had a window of opportunity this weekend to do something beside studying or sleeping, I gave my...
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Walnut Pesto
Who says a pesto has to be green? This version of pesto celebrates the walnut in all its glory with a simple combination of ricotta, garlic, parmesan, and olive oil. It’s rich but subtle, and the...
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