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…
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Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
This chicken simmers in white wine with garlic and rosemary after an initial browning on the stove. The rosemary adds…
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Tomato, Cucumber, Onion, and Basil Salad (Marcella Hazan)
Tomato, cucumber, and onion salads show up in countless forms, but Marcella Hazan‘s version taught me to pay closer attention…
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Marcella Hazan’s Amatriciana Sauce (Tomato Sauce with Pancetta)
Many pasta sauces build flavor through long cooking times or a lengthy ingredient list. Marcella Hazan‘s Amatriciana does neither. If…
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A Guide to Cooking Pasta
Pasta is one of the easiest things to cook, which is probably why it’s also easy to overlook the details….
