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Caponata

I used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Ratatouille always tastes like a lot of stewed vegetable all mixed up,…

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Making Cassata alla Siciliana, in Sicily

I didn’t want to cause a ruckus by sharing pictures of such a spectacular cake without a recipe. But on the other hand, it’s quite a chore to make a Cassata alla Siciliana and although Fabrizia Lanza sailed through it without breaking a sweat, between using the right pan, mixing up your own almond paste, finding ricotta as good as the ricotta in Sicily, and…

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Case Vecchie and the Anna Tasca Lanza Cooking School

My life seems to have, as they say in modern-speak (or whatever you want to call it), a “long tail.” Which means that what I do today, or did in the past, will continue to have meaning. Fortunately, that’s not true for everything (I can think of a few incidents in the past that are better left back there…), but something that’s stayed with me…

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Sicily, Again.

The tone was set when I let my airport pick-up in Palermo know that the entire French rail and transit system was going to be on strike the day I was set to fly to Sicily, and she replied with something along the lines of, “It’s not a trip to Sicily without a little travel chaos.” And boy, was she right. On top of the…

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