Welcome to Ericademane.com
I am a chef, food writer, and herbalist who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Follow me on Twitter.
- Scacciata with Broccoli Rabe, Caciocavallo, and Black Olives ericademane.com/2021/03/07/sca… @EricaDeMane. Yeast, for a change. 15 minutes ago
- Scacciata with Broccoli Rabe, Caciocavallo, and Black Olives ericademane.com/2021/03/07/sca… 36 minutes ago
- Scaciatta with broccoli rabe, caciocavallo, and black olives. Good with a martini. https://t.co/GDHkd18qLo 1 day ago
- Spaghetti with mussels , tomatoes, rosemary, and casalesonnino.com extra Virgin olive oil. Beautiful. Fast d… twitter.com/i/web/status/1… 3 days ago
- Oven-Seared Herb Chicken on a Watercress and Budding Chive Salad ericademane.com/2011/05/17/ove… via @wordpressdotcom .this… twitter.com/i/web/status/1… 5 days ago
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