A Guide to Making Infused Oils and Ointments
Happy 2015, everyone! How did you celebrate? Any goals for this new year? I stopped and thought about many nature-related things a soon as the new year kicked in for some reason. Living in a farm,...
View ArticleHow to: Jar your own Legumes!
Imagine the scene: when my family was still all living together (and I’m talking about 15 people under the same big farmhouse) and the garden had legumes too, the women would gather around a table with...
View ArticleCauliflower Chickpea Veloutèe Soup, and a Story from a Writer’s Life
‘I made a veloutèe soup with chickpeas and cauliflower yesterday, but I think I did something stupid in the process,’ said Enrico. ‘What happened?’ ‘Well, I forgot to take out the lemon peel from the...
View ArticleHow to Have a Vegetarian/Vegan Easter + Cappellacci with Aromatic Herb sauce
I remember my Easters as a child very well: about 15 loud relatives of ours would gather at the long wooden table at my grandma’s house, the early spring sun shining on our table through the windows,...
View ArticleApril: What’s in Season + A Green Spring Frittata & Two Recipes with Spring...
NOTE: The dishware for this post is kindly offered by Dishes Only! Thanks! The pan is the one I was last year at the Saveur Blog Awards. Voting is open! Don’t forget to support your favorite bloggers!...
View ArticleAncient Grains: Farro Salad with Preserved Artichokes, Fava beans & Gremolata...
NOTE: Thanks Dishes Only for the beautiful dishes! Have you ever heard the term ‘ancient grains’? It refers to all those varieties of grains that have remained unchanged throughout the years. Italy...
View ArticleLentil, Rye & Chard Vegetarian Croquettes
I am part of a group on Facebook in which everyone can talk about organic and vegetarian food, and the other day a girl posted something that made crack up. She told the group about how her nephew saw...
View ArticleHow to Make Perfect Vegan Pesto + 3 Foolproof Recipes!
Italians love a good argument, especially if it is about food. Nobody gets as fired-up about food as much as we Italians do. Amongst the food arguments there are some all-time favorite topics, as: how...
View ArticleMediterranean Grilled Zucchini Pasta Salad for July 4th!
In 2011, I spent my summer working in the US. July 4th in New York was one of the most memorable events of my life. My and a friend were invited at a rooftop party, hosted by a girl of Italian descent...
View ArticleSummer in a Bowl: a Purple Italian Panzanella Salad
If you ever had an Italian ‘nonna’, or have ever visited an Italian farmhouse and had a peek inside the kitchen, you’ll know how there are several things you might find. You might probably find a braid...
View ArticleSunflower Shaped Stuffed Pizza, and glimpses of Tuscany
There are many beautiful names one can call the Italian countryside. But there is one name in particular that is quite apt for blistering late summer days – one that you would never imagine, and that...
View ArticleA ‘Minestra’ Story: Fresh Borlotti Soup with Homemade Buckwheat Maltagliati...
When I was little, one of the most frequent words I’d hear from my grandma was ‘minestra’. To her, ‘minestra’ summed up the very meaning of a meal: it meant pasta, and it meant legumes, or sauce to go...
View ArticleEdible Gifts: Infused Honey (Walnut Cinnamon, Lemon Vanilla, Gianduja)
This post is made in collaboration with MCM Emballages who provided the super pretty Weck Jars, and www.valdiverdura.com who provided the most delicious citrus fruits. Italy loves its honey. When I...
View ArticleA Guide for Cutting Tagliatelle and Tagliolini, and Herb Tagliolini with...
Thanks to Valdiverdura for the bright, sweet, and wonderfully scented lemons from southern Italy! They are a dream. When she was young, Assunta took the train from the Riviera to Bologna every day...
View ArticleGlimpses from Venice, Part #1: Venetian Fennel Risotto
The mist and the lights transform Venice into a hazy, wet watercolor dream. Over its deserted alleys, an atmosphere of charming mystery hangs over our heads, as the sound of our steps glides onto the...
View ArticleGlimpses from Venice, Part #2: The Freaky Table’s Green Kale Soup
~ Link to Zaira’s post about this same day! ~ Some music to set the mood. The bowls you see are from The Freaky Raku. If you listen closely to your heart and soul, you will realize that whatever you...
View ArticleMorning Rituals: Valeria’s Orange Ricotta Cake for Breakfast
(Thanks to: Evencki for the bed linens, The Freaky Raku for the wonderful bowls!) I wake in a haze of leftover shreds of dreams, which I remember so clearly every time after I wake up. I am a late...
View ArticleTasting Rome: A Shaved Artichoke, Cheese & Mint Salad from a Roman Cookbook
Have you watched the movie Eat, Pray, Love? Do you remember the part where she is in Rome, and Luca Argentero (one of our most beautiful actors imho <3) takes her around the city and the topic is,...
View Article3 Quick, Healthy & Vegan Recipes with Lupini Beans (or Chickpeas)
I am sure you found yourself in a situation in which you really want to have people over for a little dinner gathering, spend days thinking and planning things out, and then nothing goes as planned. It...
View ArticleGRADARA, ITALY Cooking, Photography & Styling Retreat { July 2016 }
2 whole days of intimate, hands on lessons and examining what exactly makes an intriguing, beautiful story. {register} email bettysliu07 [ at] gmail.com or hortuscuisine [at] gmail.com to reserve your...
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