Ingredients, Techniques, Tips, and Menus
- About Ingredients (126)
- An Italian-English Glossary (6)
- Before You Buy (47)
- Favorite Recipes (56)
- Holiday Dishes (33)
- Illustrated Recipes & More (72)
- Menus (26)
- Product Reviews (6)
- Regional Cuisines (1351)
- Shops Stores (17)
- Tips Tricks (53)
- Top Picks (3)
Know Your Ingredients
Italian Cooking calls for many ingredients, some of which you are probably familiar with, and others that you may not be. Here you'll find an alphabetical listing of articles dedicated to selecting, using, and storing Italian ingredients, from aceto (vinegar) through Formaggio Grana.
Classic Italian Dishes
Italian cooking is very difficult to pin down -- almost every city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian...
It's great to find something in your market, but even the vegetable or spice you think you know all about can reserve some surprises. Or so I've discovered.
Ingredients are the key to the meal, but the techniques for preparing them are are also important. Here's a rundown of common Italian cooking techniques.
Italian cuisine, like many others, has many preparations that go into other dishes -- white sauce, for example, or flavored breadcrumbs. Here's a quick rundown of some of the most common ones.
Websites are wonderful, and tremendously versatile, but books have an atmosphere that monitors simply lack. Here you will find reviews of books I have liked and think you will too. Mostly food, but also wine, and some others.
Trends and Observations: Food
All sorts of observations on Italian food and how it is developing, from past issues of Cosa Bolle in Pentola, my Newsletter.