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Vellutata di Sedano Rapa – Cream of Celery Root Soup
It’s cold, and Italy’s hearty soups are on tables everywhere now. But Italy’s culinary tradition boasts a wealth of soups that run the gamut from the rustic tradition of cucina povera to the refined alta cucina. This soup is a light, delicately flavored creamy classic, a pitch perfect overture to a sumptuous standing rib roast or a succulent baked ham.
Like leeks, the humble celery root has been known to man for millennia. The ancient Greeks called it selinon, Read the remainder of this entry »
Pumpkin Cheesecake
Tired of Pumpkin Pie? Make a Pumpkin Cheesecake. This rich and satisfying dessert will feed a crowd. No last minute fussing either. This is one you must make the day before serving. Or if you are really the plan ahead type, you can make it, bake it, cool it, wrap it up tight as a drum in plastic wrap and freeze it for up to two months. Thaw it overnight in your refrigerator.
I extend warmest thanks to Carolyn Thacker, cooking teacher par excellence, for this recipe. With grace, humor and selfless generosity she imparted her knowledge of cookery to me. I have made this cheesecake of hers for almost thirty years, making a change here and an addition there, but always holding true to Carolyn’s plan. Thanks, Carolyn for this recipe and so many others, and for the great times and all the laughs. Read the remainder of this entry »
Torta di limone verde e mascarpone, la ricetta
Lime and Mascarpone Torta – Everything old is new again
I love this torta – it is light yet satisfying with a tender crust and a lime filling that delivers great citrus flavor without a heavy does of tartness.
For those of you who have a fear of pastry – let me give you a couple of tips. First, start with easy to roll doughs like this one. Known in Italian as pasta frolla (tender crust), this shortcrust is sturdy and tender. Read the remainder of this entry »