From The Silver SpoonThe Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 4 squid, cleaned 1 fresh flat-leaf parsley sprig, plus extra to garnish 1/2 garlic clove 1 cup bread crumbs olive oil, for drizzling and brushing salt and pepper lemon wedges, to garnish Preheat the broiler to hot. Chop the squid tentacles with the parsley and…
From Jamie’s Italy (Hyperion, 2006) This is a fantastic dish from southern Italy that’s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the thing that makes it special,…
Baked Ziti is a classic Italian-American comfort food with layers of tender pasta, rich marinara, and melted cheese that comes out of the oven bubbling and irresistible. It’s perfect for feeding a crowd or making ahead for a busy weeknight. Updated on January 26, 2026 I still remember, years ago, my wife and I had…
When it comes to pizza just about everybody in America has strong feelings about who makes the best (well at least everybody in New York, where I grew up). Some people tend to get very passionate about this issue. Whenever our friend Jason tells my cousin Sal that he likes Frank Pepe’s Pizza in New…
A16 is an acclaimed restaurant in San Francisco, inspired by the food from the Campania region in southern Italy. It is named after the highway that runs through Campania connecting Naples to Puglia. A16: Food and Wine, a cookbook by A16’s executive chef and Wine Director, Nate Applemen and Shelly Lindgren respectively, is an excellent…
From Seafood alla Siciliana: Recipes and Stories from a Living Tradition (Lake Isle Press, 2009) A fish from Northern Waters, salmon appeared in Sicilian markets only in the aftermath of globalization. It is a convenient and delicious option for American cooks, however, and takes very well to Sicilian flavors. Seasoned couscous goes well with this dish. Serves…
This recipe is best made with thick asparagus spears; however if all you can find are thin ones, wrap 2-3 spears in each slice of prosciutto. This dish can be served as an appetizer or a side dish. Regardless of the course served with, it always draws praise from my dinner guests. Prep time: 5…
A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese in the past, but strangely enough I have never featured a Southern Italian ragu. This is especially perplexing, considering I am Sicilian, and grew…
I thought about calling this rustic dish Coniglio alla Contadina, which would loosely be translated to Farmer’s Style Rabbit. Especially, because I used my own homemade sausage and home cured bacon, when I made it, as I imagine would be done on a farm in the Italian countryside.Rabbit is a lot more common on the…
