Articles

Cooking with Carafoli: My Favorite Italian Desserts for Holidays or Any Occasion

MENU Brazadela (Ciambella) Torta Sbrisolona Tenerena al Chocolate Torta Pasticciotto Leccese Bergamot Olive Oil Cake In this feature, I give a sampling of Italian dessert recipes from north to south.…

Cooking with Carafoli Fall Treats: Mushrooms, Chestnuts & Figs

FALL TREATS MENU: Savory Mushroom & Pecan Paté Hearty Italian Lentil Stew with Chestnuts & Arugula Tagliatelle Pasta with Porcini Mushrooms Pappardelle Pasta with Fresh Figs, Chile, Lemon & Cream…

Cooking with Carafoli: Recipes for Summer Dining

MENU: Risotto with Fresh Peas Lemon and Crispy Prosciutto Shaved Fennel Salad with Herb Vinaigrette Whelk and Quinoa Cakes with a Spicy Sauce Roasted Rhubarb and Strawberry Ice Cream As…

Cooking with Carafoli: A Memoir – How I Learned to Make Pasta

I first learned the art of making fresh pasta by hand (fatto a mano) as a young child. My parents and I lived with my Italian grandparents, Luigi and Inez,…

Salmon Gravlax

Cooking With Carafoli: Traditions Old and New – Appetizers, Side Dishes & Desserts

I was living in Chicago, and it was Christmas time, not one of my favorite holidays. Every year at this time, I would fly back to Cape Cod to visit…

The squash gnocchi can be served with a red sauce (shown here) or with a brown butter sauce with fresh sage.

Cooking with Carafoli: Fall Recipes From Friends

On trips to Italy, I buy fresh produce in the local markets and eat in restaurants. I am reminded of the emphasis on freshness and seasonal ingredients so important to…

A dusting of confectioners’ sugar completes the cast iron skillet lemon soufflé.

Cooking with Carafoli-Awaken to Spring

After the long winter on Cape Cod, spring vegetables and herbs now have a refreshing and exciting appeal as we look to the approaching warmer weather. Here are a few…

A smiling man identified as James Hackney, Executive Chef, wearing a white chef coat, stands in a commercial kitchen.

Challenged by the Chefs

The approach of restaurant chefs to recipe development differs greatly from that of editors of cookbooks and food magazines for the home cook. While researching and writing articles and books,…

A group of nine people, possibly an Italian family, are seated around a dinner table with food in front of them, smiling for a group portrait in a cozy, home setting.

Cassoulet

(Allow at least 1½ days, including a final baking period of 3 hours.) Cassoulet gets its name from the casserole, the large earthenware pot it is cooked in. I was…