A Pasta Showcasing a Pleasantly Assertive Flavored Veggie Plus Goat Cheese

Rapini is at its seasonal peak here in California, although it’s available much of the year. The food gurus at Saveur magazine like using this pleasantly bitter vegetable – also called broccoli rabe – in a pasta combined with goat cheese, lemon zest, garlic, and red pepper flakes. (Click here for the recipe.) “Bright lemon … Read more

A Lemony Roast Chicken that Brings Back Memories of Tuscany

An early food memory for us: pan-roasting a chicken while staying at a house in the hills of Tuscany. The chicken was infused with fresh rosemary we snipped from rosemary bushes growing prolifically around the property. The memory has influenced how we like to cook chicken today: with rosemary, garlic, extra virgin olive oil, and … Read more

At the Top Our To-Do List: Italian-Style Meatballs with Tomato Ragù

A friend, Karen, recently told us via Facebook: “Made the meatballs. As usual, tasted even better the second day :)” The Italian-style meatballs Karen was referring to are featured below. They come from a fabulous cookbook issued by the good people at Saveur magazine: The New Comfort Food (Chronicle Books, 2011). “There are many ways … Read more

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