Stuffed pasta shapes run the gamut, as last week’s primer proved. For example, Italians enjoy both tortellini and tortelloni; the latter is simply a larger version … read more
Sicily
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3 Reasons to Give Anchovies a Chance
Anchovies can be a polarizing ingredient, as a group visit to any pizzeria will prove. No matter how you feel about them personally, it’s impossible … read more
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Ingredient Spotlight: Sicilian Almond Paste
Sicily is famous for its unique, nutty baked confections, many of which star one of the region’s primary specialties: almonds. Or more specifically, almond paste … read more
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Don’t Toss Stale Bread! How to Make and Use Bread Crumbs
I once read somewhere that Judy Rodgers, chef and co-owner at San Francisco’s famed Zuni Cafe, wanted to write a whole cookbook devoted to creative … read more
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Extruding Pasta, Demystified
Taste testing all of the Williams-Sonoma Test Kitchen’s new recipes for our Sicily theme has been a major job perk (the fritto misto were downright … read more
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Weekend Entertaining: Fresh From the Sea
Inspired by the Sicilians’ love of seafood, we’ve created a casual main course of seared prawns tossed with tagliolini pasta, all garnished with crispy bread … read more
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From Test Kitchen to Catalog: Artichoke & Lemon Fritto Misto
Few recipes are better suited for casual, Italian entertaining than fritto misto. These crispy morsels are perfect for snacking before dinner is served, when friends … read more
