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 uses for stale bread. If…
Sicily
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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 addictive)! Our cooks are experts…
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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 crumbs and a drizzle of…
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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 and family crowd around the…
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This post comes to us courtesy of wine expert Jordan Mackay. For the massive island that sits in the middle of the Mediterranean, little credit is given to the…
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A variety of stuffed pastas — think ravioli and tortellini — are sold fresh or frozen in supermarkets, but they can’t compare to the delicate pasta pillows you can make…
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Most of us don’t have time to roll out sheets of fresh pasta on a weeknight. Dried pastas are perfect to have on hand for quick dinners because they’re easy…
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This post comes courtesy of Deborah Mele, blogger behind Italian Food Forever. Focaccia, or focaccia bread, is one of the most popular and ancient types of breads available today.…
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This post comes to us courtesy of chef and writer Anne Brown. My father-in-law has an often-said motto: “I don’t eat to live, I live to eat!” His motto…
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Risotto is a perfect example of the Italian talent of turning the simplest ingredients into a deliciously flavorful dish. There, risotto is served as a first course, or “Primi,” to…