http://italianfood.about.com/ Italian Food http://italianfood.about.com/b/2008/05/16/alessios-ridiculously-easy-steamed-asparagus.htm Asparagus is easy to cook: you stand it in a narrow pot with water that reaches half-way up the stalks, and boil the asparagus for 8-10 minutes, or until a... http://italianfood.about.com/b/2008/05/16/alessios-ridiculously-easy-steamed-asparagus.htm 2008-05-16T09:32:13Z http://italianfood.about.com/b/2008/05/14/piselli-the-joys-of-summer.htm Elisabetta came home with a sack of pea pods, and while something else was on the stove we shelled them. And then enjoyed them, simmered with a clove of garlic,... http://italianfood.about.com/b/2008/05/14/piselli-the-joys-of-summer.htm 2008-05-14T00:22:42Z http://italianfood.about.com/b/2008/05/12/making-focaccia-an-illustrated-recipe.htm Focaccia is a simple savory flatbread. Warm from the oven it's beautiful with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the... http://italianfood.about.com/b/2008/05/12/making-focaccia-an-illustrated-recipe.htm 2008-05-12T13:21:58Z http://italianfood.about.com/b/2008/05/11/crema-chantilly.htm Crema Chantilly, made by combining equal volumes of crema pasticcera and whipped cream, adds an extraordinary touch to layer cakes and pastries. It's also easy to make, and will become... http://italianfood.about.com/b/2008/05/11/crema-chantilly.htm 2008-05-11T06:02:53Z http://italianfood.about.com/b/2008/05/08/chopping-up-a-chicken.htm One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's... http://italianfood.about.com/b/2008/05/08/chopping-up-a-chicken.htm 2008-05-08T10:30:40Z http://italianfood.about.com/b/2008/05/07/un-coctail-di-frutta-meringato.htm This tasty, creamy fruit cocktail is a perfect example of the way modern Italian cooks are greeting new ingredients: mangoes are not native to Italy, but are much more common... http://italianfood.about.com/b/2008/05/07/un-coctail-di-frutta-meringato.htm 2008-05-07T09:15:53Z http://italianfood.about.com/b/2008/05/05/how-to-roast-a-whole-piglet.htm The best known Italian roast pig is porchetta: A boned whole pig very well seasoned and spit roasted for hours. It's classic festival food, and a standby at markets and... http://italianfood.about.com/b/2008/05/05/how-to-roast-a-whole-piglet.htm 2008-05-05T18:18:31Z http://italianfood.about.com/b/2008/05/01/un-tortino-di-patate-e-carciofi.htm This potato and artichoke tart is fairly quick, easy, and also rather elegant. Elegant enough that Elisabetta and I took it to a potluck supper at a friend's, where it... http://italianfood.about.com/b/2008/05/01/un-tortino-di-patate-e-carciofi.htm 2008-05-01T13:36:24Z http://italianfood.about.com/b/2008/04/30/happy-primo-maggio.htm Primo Maggio, May Day (or May first) is Labor Day in Italy, and while it was once the occasion for worker's meetings and marches, it's now more of a celebration,... http://italianfood.about.com/b/2008/04/30/happy-primo-maggio.htm 2008-04-30T01:14:06Z http://italianfood.about.com/b/2008/04/28/oven-roasting-with-a-twist.htm We had pizza last night, made from scratch -- once you've kneaded the dough, it's quite capable of rising on its own, so I helped Clelia with her homework and... http://italianfood.about.com/b/2008/04/28/oven-roasting-with-a-twist.htm 2008-04-28T04:32:13Z