Solid recipes & videos for solid people
Pasta, recipe, Tomato
Guidance for garlic & oil
I’m American, but I’m Italian at heart – a natural born improvisor. This is why I’ve never been a huge fan of measurements and steps,...
Spring rice and beans With the farmer’s markets finally filling with the season’s first edibles, it’s time to start drooling over and using them. I...
Pasta e Fagioli
Here’s my grandfather Frank Celenza’s Pasta e Fagioli recipe, it’s fantastic – I’ll let you read it in his handwriting!
So-Easy Steamed Fish
This comes courtesy of my friend Auria. It’s traditionally a Chinese dish, but Malaysia adds hot chili sambal, a fermented shrimp and chili paste, which...
Featured, recipe, video
Crudo, raw in Italian, is my favorite way to consume excellent fish. Here’s a simple, delicious and prudent (because of the acidity that kills surface...
basil, eggplant, Featured, recipe, Uncategorized
La Parmigiana (Eggplant Parm)
In Italy, when you see parmigiana on a menu, it’s eggplant parm – since both chicken and veal parm don’t exist in Italy, there’s no...
Jarred Tuna Ragù & Whole Wheat Pasta
Are these two no-no items? I think not – but once, I though very much that they were, allow me to explain… Let’s start with the...
Eggplant two ways
Eggplant has always been one of my favorite things to cook and eat, I don’t know why – I just love it, and you should...
Pork, recipe, video
Pad See Ewe Moo
After a trip to Bangkok, I fell in love not only with the land of smiles (that’s literally what they call it), but also with...
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