In season right now are wild, native Maine shrimp. When I see them, I buy them in volume because their availability is so short. Cooking them is a labor of love because they are so small that peeling them takes time but the end reward is their sweet taste. There are many …
As we march into spring, here are some suggestions for easy and tasty veggie side dishes. Oranges are in season so I use them in many ways. Use the juice from the oranges to flavor winter squash. Dress it up by serving it in orange halves.. Frozen or fresh peas should rea…
Sometimes a tasty dish is just too easy to achieve. Take baby bok choy for instance. I really like this vegetable for its versatility and mild flavor. And although we associate it for the most part with Oriental cooking, I like to give it an east meets west twist. My insp…
If you love blood oranges, now is the season to enjoy them. Originally coming from Sicily and called Tarocco, the California variety is known as Moro and is delicious by itself but other uses I have for it are adding the segments to a spinach and walnut salad, making a vi…
Still digging out from the recent blizzard? I know. It is such an interruption in our lives but it is February and the best way to cope is to stay cozy and cook! Even if it is that time of the year when it is really slim pickings at the grocery store and…
Come cook with me at the Toscana Saporita Cooking School in Tuscany! I will be there May 2 and 3, 2013 filming a Ciao Italia episode seen nationwide on PBS in 2014. Join me for hands on cooking and be part of the filming excitement! For more informatio…
You have to be like Sherlock Holmes these days to find wild caught fish and shellfish. I was really in need of a good frutti di mare and went in search of finding WILD seafood for my salad. I got lucky because wild squid are in season and I found wild USA sea scallops so …
Have you heard the fowl news about chicken wings? There will not be enough to go around for Super Bowl Sunday. This has got to have millions of viewers very anxious because how will they ever get through all the commercials, never mind the game without biting into those f…
Note: For more information or for registration, contact our tour provider, Under the Italian Sun. Toll Free: 800-594-2901Tel: 215-922-1172Fax: 215-922-1190Email: info@italiansun.com Emilia-Romagna with Mary Ann Esposito September 11-22, 2013 About this Tour Home to m…
Have you tried foam yet? The kind you eat. It’s been around for a few years as a chic culinary food trend and honestly, I am not biting into it. To me, foam is a mass of agitated small bubbles like the ones I took a bath in or had fun blowing from a jar. All of a s…