I had never encountered or even considered a world of pestos outside of basil until Fabrizia Lanza’s Coming Home to Sicily introduced us to what is perhaps my new favorite variety of pesto: almond and sage. This pesto di mandorle e salvia is a beautiful…
I so often find myself in need of tomato-based sauces that I have taken to hoarding a full batch of frozen tomato sauce in the freezer, several large cans of crushed tomatoes in my pantry, and our CSA fresh canned tomatoes in the refrigerator at…
As a vegetarian, I have no appetite for a food like chicken. However, I’m not crazy. I like food, and I enjoy the enticing smell of fried chicken. I get a little hungry when the Publix fried chicken commercial comes on [let’s be honest– it’s…
From Katie: As a history buff, y’all know I couldn’t just make a recipe like this and not explore the origins of the food. Empanadas turned out to have a fascinating backstory! Empanadas are a really neat food because they come from a long line of…
Pesto is incredibly delicious, versatile, and easy to make! At its core, pesto is simply a sauce that is made by pulverizing (usually with a mortar and pestle). The most common pesto type is a Genovese pesto: basil that has been pureed with a variety of…
Let me preface this recipe by admitting that this is not an exact replica of my family’s Sicilian tomato sauce. I have added herbes de Provence and fennel here. Personally, I really enjoy the additional flavors. Adding the fennel especially gives this sauce an extra…