Marcella Hazan’s Pesto Sauce
Marcella Hazan admits that traditional pesto is made with a mortar and pestle, but she also recognizes that most home…
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Braised Carrots with Parmesan Cheese (Marcella Hazan Recipe)
Marcella Hazan opens this recipe with a bold statement: she knows of no other preparation, Italian or otherwise, that does…
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Fusilli with Creamy Zucchini and Basil Sauce
This recipe introduced me to a new way of slicing and preparing zucchini for a pasta sauce. Instead of slicing…
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Italian Chocolate Mousse (Marcella Hazan)
Chocolate mousse always seemed like one of those desserts that belonged in a restaurant rather than my kitchen. I’d never…
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Sautéed Scallops with Rosemary and Lemon
The first thing my family noticed about this Marcella Hazan recipe wasn’t the scallops. It was the sauce. We spent…
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Marcella Hazan’s Tomato, Onion, and Basil Frittata
When I first made Marcella Hazan‘s tomato, onion, and basil frittata, I wasn’t completely convinced. The onions were more prominent…
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Verdicchio Wine Guide
Getting to Know Verdicchio Verdicchio is one of Italy’s classic white wines and one that’s worth getting to know if…
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Minestone alla Romagnola (Marcella Hazan’s Vegetable Soup)
Marcella Hazan‘s Minestrone alla Romagnola takes a little planning. I spent a good part of the afternoon at the cutting…
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A Guide to Fresh Herbs in Italian Cooking
If you’ve ever skipped the fresh herbs because you weren’t sure what to do with them, you’re not alone. Fresh…
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Fettuccine with Butter and Sage Sauce
Fresh sage was new territory for me outside of poultry stuffing, so I wasn’t quite sure what to expect from…
