Pasta E Fagioli means ‘pasta and beans’ in Italian. It’s poor man’s food made from simple ingredients. The origin of pasta e fagioli can be traced to the poor kitchen’s of Italy. Italian housewives trying to make a meal from … Continue reading
Cassoulet is a dish that haunts me. The more I cook, the more I search for complex simplicity. Sounds like an oxymoron but let me explain. While living in New York City, I was blown away by the availability of … Continue reading
If you ask most cooks what they do with their left-over ham bones, they’ll answer, ‘make a pea soup‘. Ralph and I love pea soup, but our kids did not. It was a texture thing. The thick, lumpy consistency – … Continue reading
In 2002, Ralph and I made our first visit to Italy to celebrate our tenth wedding anniversary. I owned Sister’s Italian Food and wanted to source out new recipes and products. We rented a villa in Tuscany where I could shop and cook locally. Our … Continue reading
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