This is just one of the ways I make them. You can start from this recipe and shake things up with your own favorite additions. Let me know what you do with your frijoles negroes, without the lard.
Lately I've been soaking and cooking my own dry beans- everything from black beans to pinto beans and now chickpeas. I used to do it a lot more often than I do now, but I'm suddenly forcing myself to enjoy...
Radicchio (pronounced ra-dee-kee-yo) is a leafy Italian vegetable mostly available in the fall seasons. It's a bit spicy and if not cooked with sweet ingredients, can turn out a little on the bitter side. If you buy mixed salad greens, especially...
This sauce is a delicious classic with subtle, yet flavorful additions that pair beautifully with the thickness of fettuccine style pasta, although any pasta noodle would be just fine. Serves 4 Ingredients 2 cups whole milk 1 large bay leaf, crushed 1/8 tsp. salt,...
These cold fall days seem darker, windier, and overall just more like winter than fall. A good soup always makes me feel warm inside and warms up the kitchen while it's cooking. Try this simple soup which blends leftover summer produce into a...
If you don't have time to jar all those end of summer fruits, try this recipe instead for a wonderful spread. It's absolutely delicious on toast, croissants and even pancakes. There's no pectin needed, no jarring or preserving necessary-...
I.  Love.  Tomatoes. Being Sicilian, you sort of have to or you may never eat. Ok, that's a bit extreme, I realize.  All jokes aside,  I really do love all the creativity this wonderful summer food allows me to have in the kitchen...
This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think...
I'd heard of the famous dish "Imam Biyaldi" before, but never really knew what the hype was all about.  Being a Sicilian who also loves Turkish and other Mediterranean foods, I thought I had tasted just about every dish where...
How I learned to serve a quality brunch for two without spending all morning in the kitchen

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