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Archive for the ‘Skinny Guinea’ Category

Recipe: Bucatini with Swordfish, Raisins, Pine Nuts, and Sweet Breadcrumbs I have a habit of seeking out and falling in love with dishes that include raisins and pine nuts, dishes from Spain, from Provence, and from Sicily. Historians pretty much agree that this culinary pairing was invented by Arabs and transported to places they invaded, [...]

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Making ricotta in Sicily. Recipe: Ricotta Cake with Orange Flower Water and Honey I really, really like sweetened ricotta. Give me a choice between a cannoli and a slice of chocolate cake, and I’ll take the cannoli. But give me the choice between a cannoli and a slice of ricotta cake, and, although highly tempted [...]

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Recipe: Rigatoni with Sausage, Cauliflower, and Almonds I find that improvising with pasta is always a little harder in the winter months. Without all the summer Greenmarket vegetables that can transport my head to the Amalfi Coast, especially the tomatoes, peppers, and eggplants (the Southern Italian triumvirate), I can strain to come up with something [...]

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