Author: Carafoli

Ricotta al Forno

(Baked ricotta cake) Ingredients:             2/3 cup sugar            3 eggs, beaten            4 level tablespoons of cornstarch, sifted            450 grams fresh ricotta, one container, drained            1/4 cup cream (I used light)            2 lemons, zest & juice Directions: Heat oven to 350 degrees. Butter and line a 9- inch cake pan with parchment paper. In a bowl, […]

Mexican Lobster Salad

Serves 4 Ingredients:             I pound cooked lobster meat, cut into bite size chunks             Juice of ½ lime             ¼ cup mayonnaise             1 jalapeno or red chili pepper, minced             1 stalk celery, finely chopped             1 ½ tablespoon fresh minced cilantro             1 hardboiled egg, chopped             Freshly ground pepper and pinch […]

Bagna Cauda

Bagna cauda means, literally, “hot bath.” It is one of the most flavorful savory peasant dishes from the Piedmont region of Italy.  And it is quick and easy to prepare and can be served either as an appetizer or as a full meal, in the same dish or pot in which it is made. Suggestion […]

‘Nduja with Pasta

Makes 2 servings Nduja is one of Calabria’s most famous exports. This sausage mix packs a lot of heat thanks to blend of local chili peppers. In this dish it is paired with another of Calabria’s well-known culinary stars. This recipe many be doubled to make 4 servings. Ingredients: 9 ounces fileja pasta (for a […]


(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 first introduced to it when I was invited to a party by my friend Sally Darr, former chef/owner, with her husband John, of La Tulipe […]