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Memorial Day Weekend: BBQ Like An Italian
Most Italians BBQ over wood fires, and while they are more trouble than flipping the switch on a gas grill, the results are also much more flavorful. Text And Photo By Judith Klinger Italian Mixed...
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Summer Fantasy on Maggiore Island
Judith Klinger finds herself in wonderland on Lago Tresimano in Umbria, Italy. By Judith Klinger In a fantasy world, the sky would be blue, the clouds busy, the sun warm, soft guitar music would be...
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Festive Crunchy Potatoes Wrapped in Prosciutto
Crunchy Roasted Potatoes with Prosciutto are perfect to bring to the next Holiday Party. Tasty, simple to make, pretty and transportable. By Judith Klinger Crunchy Roasted Potatoes Wrapped in...
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Loving Asparagus – 3 Ways
You have to like asparagus if you are in Italy in the spring. There is no escaping the spears, they are in every mercato, every supermarket, on every menu. Occasionally you’ll spot an exotic white or...
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How to Make the Perfect Eggplant Parmesan
Preparing the parmigiana can be time consuming, but well worth it and your kitchen will smell delicious while you work. By Judith Klinger In the U.S., ‘parm’ comes in four generic flavors: chicken,...
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Water, Water Everywhere and All of It to Drink: Town Wells in Umbria
A Casa dell’ Acqua in small town in Umbria, Italy dispenses still or bubbly water for cheap and becomes a town gathering place. By Judith Klinger A funny thing happened last fall, maybe even in the...
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Grandma’s Finnish Biscuit
Finnish food gets a bad rap but there is plenty to love from the Scandinavian country, including this sweet, cardamom-scented breakfast loaf. By Judith Klinger “The worst food in the world.” – Jacques...
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Roasted Pear and Blue Cheese Salad
If you haven’t tried the combo of blue cheese and pear before you owe it to yourself to make this salad, which will be in season for months to come. By Judith Klinger Roasted Pear and Blue Cheese Salad...
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Creamy Red Onion Soup
Soup doesn’t have to be a long drawn out, multi-hour event. You can make this creamy red onion soup in about half an hour. By Judith Klinger Creamy Red Onion Soup Print Prep Time 10 mins Cook Time 20...
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Learning to Respect Gourmet Salt
Gourmet sea salts are all the rage, but is the flavor worth the hype? By Judith Klinger Let me see a show of hands. Are you a sweet or a salty person? Potato chips or gelato? And for the smug amongst...
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Introducing the Anchovy from Ponza Island, Italy
You say you don’t like anchovies. Too salty. Too fishy. Or you think you already know all you want to know about anchovies. Maybe you should reconsider? Allow me to introduce you to Chef Maurizio, of...
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How to Cook with Grappa: Drunken Quail with Garlic Chips
This recipe uses a cheap grappa to create a delicious, drunken dish. “Oh, how can you drink that stuff?” ask the tourists and the unintiated. Yes, some grappa can be like drinking throat-stripping...
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