Cucina conversations: salame del papa

I must admit, I had a difficult time choosing which Italian Easter dish I wanted to write about for this edition of Cucina Conversations. Initially, I thought about preparing one of the ricotta-based specialties typical…

An ode to bitterness and radicchio

She’s sitting on her high chair, eager to join the grown-ups around her for dinner. It’s been a few weeks since I started introducing solids to her diet. I’ve opted to take a less consumerist,…

Cucina conversations: carciofi trifolati

There they were, standing in a bucket with just enough water to keep their stems hydrated. My in-laws had just spent a month enjoying the bounties of nature only spring in Liguria can provide and…

Bonet: crème caramel’s Piedmontese cousin

In The Oxford Companion to Food, Alan Davidson wrote, “In the latter part of the 20th century, crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due…