Growing up watching the Nonna generation gather golden blossoms from their gardens early morning, it was difficult for me to appreciate why they considered flowers a food source, after all the more Americanized kids were ripping open bags of Lays Potato Chips. In those days, ethnic food was viewed much differently than it is today and frequently in a less than positive way; especially by the children and grandchildren of immigrants who only wanted to fit in with their school friends….
Butternut Squash Jam
This time of the year I try to capture the flavors of the season to savor throughout the year. Jams and preserves rank high on the list to enjoy with special cheese plates we serve at Casa Levitt during the holiday season. Butternut Squash Jam is a recipe directly from the blog of Giulia Scarpalenggia, a Tuscan born food writer, photographer, and so much more. Her stories and recipes will take you on a magical journey of the traditions and foods of this idyllic region.
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Red Roasted Peppers & Smoked Mozzarella
As we transition to Fall, vine grown tomatoes become scarce yet peppers are still abundant, Roasted Peppers with Smoked Mozzarella is the perfect substitute for those summer Caprese Salads.
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Stuffed Zucchini Blossoms
Zucchini blossoms were ever present in our home growing up, and believe me they weren’t considered chic or mainstream in those days. Generally, Italian American families had a summer vegetable garden with tomatoes, zucchini and basil taking center stage. Zucchini was a relatively easy vegetable to cultivate and the delicate flowers were picked early morning and reserved for frying later that day. Depending on what was on hand or the particular mood of the cook they were sometimes stuffed beforehand….
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