Articles Archive for March 2009
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Part four. Giorgio Locatelli makes his Pheasant Ravioli for 4th Estate.
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Rome, the eternal city, is the capital of Catholic Christendom and the one time capital (or navel) of the world. There’s no city like Rome and even though she’s noisy, chaotic and the traffic is …
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The Roman love for pasta is well known and thanks to famous people like the beautiful Gina Lollobrigida who was born in Subiaco in Rome, very well advertised. Spaghetti all’ Amatriciana is a sumptious and delicious …
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Artichokes were called cynara in ancient Rome – after a little girl who turned into the plant. Today they’re called carciofi – after the Arabic kharshuf. They’re eaten everywhere in Italy but in Rome with particular voracity. There …
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For breakfast this Saturday, why not make these ricotta hotcakes with honeycomb butter? Hotcakes are the American interpretation of pancakes and are usually made with baking powder with a batter that’s a little thicker than …
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Today, more than ever before, life must be characterized by a sense of Universal responsibility, not only nation to nation and human to human, but also human to other forms of life says the Dalai …
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Praline is something that everyone should be able to make because it can be used in desserts and cakes in a myriad of ways. Over and above that, it’s ludicrously expensive and certainly not worth …
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Sugar is edible, crystalline (usually sucrose, lactose, & fructose), fattening, causes tooth decay, is addictive, but we love it! It’s a basic food carbohydrate made from sugar cane and sugar beet, but can also be …
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Antoine Careme (1783-1833) enchanted and dazzled Europe with his exquisite spun sugar, marzipan and nougatine creations. The croquembouche (crunchy in the mouth) is simple by comparison to his other creations, but is fun and a …
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Even though I always believed that this well loved sweet was originally the brainchild of Apicius who lovingly described nucatum (also based on honey, walnuts and eggs) in his writings, it was probably the romantic …
