Tag: italian food

Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

| September 30, 2013 | 0 Comments

Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.

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Coastal Italian Fare Comes to Jack London Square with Lungomare

Coastal Italian Fare Comes to Jack London Square with Lungomare

| February 8, 2013 | 1 Comment

A first impression of Lungomare, Jack London Square’s new Italian-inspired restaurant from Chop Bar’s Chris Pastena.

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Romanesco, the Lady Gaga of Broccoli

Romanesco, the Lady Gaga of Broccoli

| January 16, 2013 | 2 Comments

A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil.

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Book Review: Lidia’s Italy in America

Book Review: Lidia’s Italy in America

| December 20, 2011 | 2 Comments

In Ms. Basitanich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, the focus is on the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. Watch “Lidia Celebrates America — Holiday Tables & Traditions” on KQED TV.

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Pasta Puttanesca

Pasta Puttanesca

| June 8, 2011 | 0 Comments

A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by “ladies of the night” who lured in customers with the scent of this simmering away)

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Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta

Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta

Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests.

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Melon and Prosciutto Risotto

Melon and Prosciutto Risotto

| May 4, 2011 | 0 Comments

The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.

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Pizza and Pasta Rule at Osteria Coppa

Pizza and Pasta Rule at Osteria Coppa

| April 4, 2011 | 0 Comments

Osteria Coppa in San Mateo is owned by the folks who run Sam’s Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.

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The Best Bay Area Gluten-Free Pizzas

The Best Bay Area Gluten-Free Pizzas

| December 6, 2010 | 15 Comments

The Bay Area is home to some of the best gluten-free pizza in the state. No matter where you’re located around the bay, there’s a fresh, hot gluten-free pizza nearby.

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Eggplant Parm of My Dreams

Eggplant Parm of My Dreams

| October 20, 2010 | 0 Comments

I dream of this eggplant parm. It is everything I want in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection.

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Spaghetti and Meatballs

Spaghetti and Meatballs

| August 25, 2010 | 0 Comments

Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather.

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Butternut Squash Risotto

Butternut Squash Risotto

| November 25, 2009 | 0 Comments

This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home. The perfect addition to your Thanksgiving table.

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How to make your ragu sing like Pavarotti

How to make your ragu sing like Pavarotti

| June 20, 2009 | 10 Comments

I’ve been making meat sauces for years, but only now — after two months as an apprentice at Oliveto — have I learned some of the secrets behind a superlative ragu.

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Massimo’s Italian Kitchen & Pork Spareribs and Cabbage Recipe

Massimo’s Italian Kitchen & Pork Spareribs and Cabbage Recipe

| February 27, 2008 | 1 Comment

Lee’s favorite food is Japanese. When we celebrate his birthday or really any occasion it’s Japanese food that he wants. Much as I love Japanese food, and I really do, I have to say Italian is still my all-time favorite. Italian food just spells comfort to me. I love rustic food and great ingredients treated […]

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