The Five Roman Mother Sauces: Part II

In my previous post, The Five Roman Mother Sauces: Part I, I introduced Gricia . Today I will be discussing the next three sauces on the list: Spaghetti Aglio Olio e Peperoncino, Burro e Parmigiano, and Cacio e Pepe. These three mother sauces are similar because each calls for few ingredients, which are staples of…

Asparagus and Goat Cheese Tortino

Hello Friends. As promised, here’s my Easter side dish showstopper. This year, the ham will have to share the spotlight. Too often, we overlook the side dishes and focus solely on the centerpiece-the meat. In doing so, we miss out on opportunities to create, appreciate and eat magnificent food. Here is a dish that can stand next to…

Gricia’s Beautiful Daughter-Amatriciana

As previously discussed, Gricia is the ancestor of Amatriciana, one of the most famous pasta dishes in the world.  Although I did not include Amatriciana (pronounced Matriciana by Romans) on my list of Roman mother sauces, I feel a sense of obligation to write a few lines about the dish and give you my personal…

The Five Roman Mother Sauces: Part 1-Gricia

My inspiration for writing about food comes from the things that surround me and that I come into contact with every day. It could be a comment of a friend, a picture that someone texts me from Italy, or a conversation I strike with a coworker or restaurant guest-something that opens up a memory and…

Love, Food & Coming to America

  On February 14, 1991 I came to America for the first time. Twenty years later on the same day I became an American citizen. For these reasons, Valentine’s Day is particularly special for me, and that is why I chose today to write my first, albeit short, blog post to welcome you, my readers. As…