Fagioli all’Uccelletto
Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi …
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Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi …
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it. We first learned this recipe …
“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup …
This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it …
Chock full of vitamins, minerals like phosphorus and calcium, and fibers, it is no surprise that Cicerchie used to be called “the meat of peasants”. …
We are kicking off soup season with this favorite from Erica de Mane. This lady know lentils. So, of course, for her Umbrian lentil soup recipe …
Marcella Hazan always knows what we need. When we flipped through this recipe in “Marcella Cucina,” there was no doubt that it’s exactly what frigid winter …
We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a …
Mesciua is a primo, a soup really, designed, we suspect, to show off the heady aroma, ilken texture and multi-stage flavor of your best olive …