Traditionally a raw egg yolk is used to make Caesar salad dressing. However, this ingenious recipe places a fried egg on top of the salad. When the yolk is left runny, it coats the lettuce leaves, resulting in a similar effect. This variation lacks croutons, but crunch is provided by grissini, long skinny Italian breadsticks. Sun-dried tomatoes add a subtle sweetness to this quick, delicious dinner salad.
For the recipe, read more
If you shy away from saltimbocca because you don't eat veal, then do yourself a favor and try this twist on the classic Roman dish, which uses chicken in place of beef. The sage and prosciutto fulfill the recipe's promise to "jump in the mouth."
Dredging the chicken in flour creates a delicate, velvety texture, and a wine broth keeps the meat from being too dry. It's a just-salty-enough gourmet flavor that's quick to achieve.
To get the recipe, read more
In between attending holiday parties and making edible gifts, I've been laying off the heavy meals, opting regularly for fish instead.
This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.
Adding a side of spinach with a lemony kick will help me put a meal on the table in less than half an hour — which leaves time for last-minute holiday shopping! To make this dish, read more
During the holidays, it seems I just go from one rich, multi-course family meal to another, so the day after Thanksgiving, I wanted a light but satisfying lunch that would impress even the harshest of family critics.
This salad was just the thing. The pears, grapes and dried cherries added a natural sweetness to the salad that contrasted well with the aged balsamic vinegar and pecorino cheese. The pine nuts added a buttery flavor, and the prosciutto a crispy texture. To make this for your family — mine went nuts over it! — read more
When I learned that today is World Pasta Day, my imagination began to run wild. What should I make to celebrate? The options were endless: baked ziti; pasta alla norma; linguine with white clam sauce. What to do?
Then I came across the perfect recipe. It completely rises to the occasion: it's everyday but also gourmet, somewhat healthy yet just indulgent enough, and it epitomizes pasta as the ultimate in comfort food. To get this recipe, which also happens to be quick and easy, read more
Sometimes the simplest of dishes can be the most rewarding. Take the classic margherita pizza, for example. With its crispy crust, fresh tomato sauce, and melted mozzarella cheese, it's far from complex, yet it's probably the world's most well-known pizza!
It's the perfect comfort food for a busy Wednesday evening, especially when topped with slivers of prosciutto and a shower of arugula. To treat yourself to this lovely pizza tonight, read more
One of my favorite chefs, Nate Appleman of San Francisco's A16, has debuted a new book co-written with his wine director, Shelley Lindgren, entitled A16 Food + Wine.
To celebrate the cookbook's debut, Williams-Sonoma, which will carry the book, hosted a launch party with the authors on hand. There, I not only scored a copy of the book but also sampled some entries from the new tome.
I couldn't get enough of the moist, complexly flavored meatballs. The recipe can be time-intensive, but once you taste the finished product, you'll think it's totally worth the wait. Learn how to make the meatballs (and check out photos from the bash!) when you read more
Although my birthday starts at 9 p.m. on a Saturday, I want to offer my friends snacks to nibble on throughout the night. Since the kitchen at 15 Romolo is still under construction, I'll make an assortment of easy appetizers that are best served at room temperature.
Marinated mushrooms and prosciutto-wrapped breadsticks are delicious starters. Chicken liver pate on crostini will suit the palates of my foodie friends and pair nicely with a goat cheese pesto torta. For these wonderful recipes, read more
Aïda Mollenkamp prefers it to prosciutto, and PartySugar loves it wrapped around her peaches. But what exactly is pancetta?
Referred to as "Italian bacon," pancetta is an Italian charcuterie selection made from salt-cured, aged pork belly. It is not smoked like American bacon, so it has a mellower flavor and higher amount of moisture.
Unlike prosciutto — cured, Italian ham that is made from the hind leg of the pig and is often served thinly sliced and uncooked — pancetta is made from pig's belly, so it is higher in fat content. It is often cooked so its fat can be rendered to add depth to sauces, pastas, roasts, and sautés.
There are many gourmet varieties of pancetta (you can even make it yourself) but don't look for any Italian versions. They are banned from being imported into the United States. Which do you prefer? Pancetta or prosciutto?
Just because a cooking technique is new doesn't mean you can't test it out on a weeknight. This recipe for a grilled pizza is simple and quick. It gets you out of the kitchen and experimenting with the grill.
The BL of the classic BLT is replaced with prosciutto and arugula making for a delicious gourmet alternative. This pizza is perfect for those who are lactose intolerant because no cheese is involved. To look at the recipe, read more
