Martina and Irene, two members from Williams-Sonoma’s European team, visited Sicily last year to discover the island’s rich culinary history for our latest feature. Along with classic arancini and fresh seafood, they tasted…
Sicily
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A food processor makes quick work of mixing flour, eggs and oil into a soft pasta dough before you knead it into a smooth, silky mass. When making fresh…
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If you’re bored with the regular party snacks (ahem, marinated olives and toasted nuts) try this quick and easy antipasto of spicy fried chickpeas. The classic Italian dish requires just…
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This post comes courtesy of Jennifer Farley, blogger, recipe developer and food photographer at Savory Simple. Have you ever made pesto from scratch? It’s a simple way to get creative…
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Gather friends and family to celebrate the market’s best produce in this authentic Sicilian menu. From a fragrant fennel and orange salad to a wild greens frittata, this fresh meal…
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This post comes to us courtesy of food writer and editor James Schend, blogger at Dairy Freed. First created on the island of Capri, this smooth, refreshing and deceptively strong…
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This post comes to us courtesy of Melissa Graham, founding Executive Director of Purple Asparagus. Kids are funny, aren’t they? I don’t know about yours, but my son’s favorite…
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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 of the tiny, more familiar…
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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 to deny anchovies are a…
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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 — a mixture of finely ground…