Why does one of my favorite apples have such a bad rap? All crab apples come from the genus Malus. The compound that gives crab apples their strong, extremely tart flavor is malic acid. Both words are derived from the Latin word malum, which means evil or wicked. Evil apples? Yikes! While crab apples tend Continue Reading »
When kiwi berries arrived at our doorstep, a quick debate ensued among the staff: What exactly is a kiwi berry? Is it technically a kiwi or a berry? The answer is . . . a little bit of both! This little fruit is the smaller, sweeter, less acidic, and far more versatile cousin of the common Continue Reading »
Summer in Boston is a beautiful thing. Walking down Commonwealth with the trees beautifully arching over the park, watching kids splashing around in a frog pond, people kayaking in the Charles, the city becomes the perfect summer wonderland. And let’s not forget the marvelous local corn, delicious leafy greens, and the crowning glory of the Continue Reading »
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.