MARCELLA MONDAY (CHANNELING THE GREAT MARCELLA HAZAN)

January 09, 2017 by Donata Maggipinto

I never had the pleasure-slash-privilege of meeting Marcella Hazan, yet I can attest to her companionship in my kitchen for 25-plus years. I came upon her first cookbook, The Classic Italian Cookbook, when I was living in Spain, of all places, and interning at an Italian restaurant, of all places. I spent a lot of time at Alambique in Madrid, the cooking school and cookware store owned by my friend, Clara Maria Amezua de Llamas. One day I was helping unpack a shipment of books, and the cookbook revealed itself in all its Italian glory. And it was written in English! READ MORE...

SAUTÉED LEMON PARSLEY CHICKEN

January 05, 2017 by Donata Maggipinto

Freshly squeezed lemon plus its zest, coupled with fresh parsley, deliver a zing and brightness to this super-simple dish whose taste belies its wholesomeness. Click READ MORE for the recipe. Delicious!

NEW YEAR'S LENTIL SOUP WITH SAUSAGE

January 03, 2017 by Donata Maggipinto

Italians traditionally serve lentil soup as part of the New Year meal. Lore has it that because the lentils resemble coins and they grace the soup generously, eating this dish will bring fortune in the new year. But, hey! Why not eat it anytime of the year? Click READ MORE for the recipe. Yum!

FESTIVE GOAT CHEESE LOGS TWO WAYS

December 22, 2016 by Donata Maggipinto

Cheese balls are great. I love the nostalgia. But cheese logs are even better. Here's why: It's super easy to find unembellished goat cheese logs at the market. Naked cheese balls not so much. Here are two ideas for dressing those goat cheese logs with holiday (or any day) flavors - and hues. Make ahead and freeze. Ferry to a potluck. Enjoy while watching football. I know, right? Heaven sent. Click READ MORE for the recipe. Delish!

HOLIDAY FIX: LEMON HERB SALT

December 20, 2016 by Donata Maggipinto

This SUPER SIMPLE AND QUICK lemon herb salt bursts with bright flavor. It lifts chicken, fish, and vegetables, adds a spark to salad dressings, and puts more pop in popcorn. Sprinkle the salt on foods before or after cooking. Click READ MORE for the recipe. Snap!

ITALIAN CHOCOLATE CHRISTMAS COOKIES

December 15, 2016 by Donata Maggipinto

These festive cookies are spiced with cinnamon, cloves, and allspice, studded with toasted walnuts, chocolate morsels, and raisins, and spiked with a healthy dose of bourbon that knits the ingredients into a rich and complex goodness. No doubt the recipe has Medieval origins. And because we Italians like to gild the lily, the cookies are finished with lemon-scented icing and colorful sprinkles.