The light has changed. I call it Tuscan light and it tells me that the waning days of my vegetable garden garden are here. Such is the sad case with our tomato crop. The plum redorta type have given their all and only a few stragglers remain to tease me. The yellow cherry…
Turn pungent into sweet by roasting whole heads of garlic. Cut down from whole bulb about 1/4inch; toss the whole bulb in olive oil to coat and wrap in aluminum foil. Place on tray and roast at 350F for about 20-25 minutes or until a small knife can easily pierce thought …
Summer’s not over until the last tomato is plucked from the vine and we had a banner year given the hot weather. I dried, froze, made tomato sauce, passata and cooked them into winter soups. This year making tomato marmalade was also on my list. Here’s the rec…
We reached a milestone this week as we wrapped up the taping of our 30th season of Ciao Italia. This series shot in La Scuola Culinaria in Salem NH highlights more authentic Italian regional foods. You will learn how to make savory focaccia Barese and sweet cherry focacci…
Swiss chard is my go-to summer, fall and winter vegetable not only because it is delicious but because it is so versatile. The large quilted deep green leaves just beg to be stuffed while the smaller leaves are perfect for stir-fry, side dishes and soups. My favorite vari…
It’s peach season so get them while they last! My favorite are white peaches with their floral taste and velvety texture. Peaches are delicate though and need a little tender care. They bruise easy so never pile them on top of one another and if they are hard, ripen…
Italian flat leaf parsley is one of the 4 evangelists of Italian cooking; the others being celery, carrots and onions. These are often the starting off point for soups, sauces, stews and stove top in padella cooking. Italian parsley is recognized by its flat, not curly le…
This moist cake with whole blackberries mixed with a rich batter makes the most delicious cake that is perfect for summer indulgence and now is the season for those berries. Scoop up some from your farmers market or local store. Freeze a bunch for winter baking to add to …
Summer cooking just would not be the same without basil, and for Italians, it is one of the most essential herbs and is always used fresh.Lots of us grow the kingly plant in pots or garden plots and some of us just grab it at the grocery store. In my own garden, there are…
Crunchy fennel with a slight licorice taste goes perfectly with sweet summer cherry tomatoes and is so easy to put together. Make it about an hour before serving to let the flavors mingle and develop those tasty juices that beg for a piece of bread to mop them up.Cherry T…
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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