This here recipe is a lesson in diction, brought to you by the Cavatelli family, a century after their immigration to America. Cavatelli are a popular fresh pasta in southern Italy, where there are many regional names for these... Read More »
Talk about the six degrees of Kevin Bacon. There I was in Sicily, having a nice bowl of pasta con le sarde, seated next to Sal and Gary from New York. Gary organizes Sicilian tours, while Sal runs the Degustibus cooking school... Read More »
Unlike Lincoln, I would never walk a mile to return a penny. And unlike Washington, I would never admit to cutting down a cherry tree. But there are some things about which I cannot tell a lie, and one of them is Sunday Pasta. So... Read More »
Oh, if I could only hold my dear grandmother's hand just one more time... I would make a mold of it, of her palm -- the very palm that produced the most perfect sized meatballs ever made. Of course, questions about how much... Read More »
Would you ever eat lobster without wearing a bib? Only at your shirt’s peril. This is common knowledge. But lobster is not alone. Although I can think of few bowls of anything that I like more than Bucatini all’Amatriciana,... Read More »
Woo Pig Sooie! If it were up to me, the University of Arkansas football team would be called the Cinghiali instead of the Razorbacks. Of course, I'd let them keep their battle cry, mainly because it's got a nice ring to it when... Read More »
Sometimes it's easier to have just a few choices rather than to have too many. This notion is so simple, and yet so complex, and perhaps so very bourgeois. But the intersection of freedom and boundaries can be tricky, especially... Read More »
When most people think of Germany, they think Autobahn, engineering, and Oktoberfest. I, however, think immediately of my favorite Teutonic Titwillow, Lili von Shtupp (as played by the immortal Madeline Kahn). She remains... Read More »
In Rome last week at Ristorante Caminetto, I could swear that I heard Kate Moss screaming, "I don't care if I become a size 4, just give me more!" Naturally, her agent taped her mouth shut and whisked her away. "What's all the... Read More »
Ok. Ok. This post has absolutely nothing to do with Sophia Loren, but last week's recipe from her cookbook got so much attention that I figured I'd milk it as much as possible. This week's recipe is actually adapted from my... Read More »
