Alice has been the Formaggio Kitchen baker for more than 25 years, and we love to test our hands at her recipes from time to time. These tender and delicious olive oil cakes are the perfect way to show off the subtle flavors of your favorite olive oil! When she makes a batch for the Continue Reading »
Now that daylight savings time has come to a close, and the curtain of night falls on the Northeast at about 4:30 in the afternoon, we can no longer deny the impending onslaught of winter. Sandals and shorts must be tucked under the bed until next year; out come the fleece leggings and snow boots. Continue Reading »
It’s the heart of tomato season and pantries everywhere, no less my own, are overflowing with incredibly ripe tomatoes of every size, shape, and variety. If you’re at all like me, the sheer number of options and possible uses is enough to make you go a little bit crazy. While that’s certainly a good problem Continue Reading »
Our new, crisp Sicilian savoiardi (lady fingers) are perfect for making tiramisu!
The hot and sunny days of midsummer are finally here! And after drinking hot chai all winter, I can’t get enough of it brewed on ice.
The first truffles of the season passed through my hands just days ago, and I could not resist. These redolent fungi captivate me and I needed my own magnificent mushroom to play with!
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.
Today, I wanted to talk about two of my favorite Italian vermouths: a classic dark vermouth from the House of Cocchi, one of the original Torino vermouth makers; and the other, a limited production white vermouth from chemist-turned-vermouth producer Mauro Vergano.
We are devotees of legendary grillmaster and renowned chef, Chris Schlesinger. Here, he shares with us his recipe for “Clams in Chile-Butter Sauce,” featuring a local delicacy – littleneck clams.
This recipe for “Mussels with Mango Curry Sauce” was one that Chris Schlesinger used in his “Seafood Grilling” class – he kindly gave us permission to share this glorious recipe as we savor the last days of summer!
A moment of inspiration prompted by childhood memories turns a classic breakfast into a summery dessert – here is a recipe for Blueberry Pancake Ice Cream.
This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA.