Healthy Italian Cooking at Home

Flavoring Roast Chicken


How To Make The Best Roast Chicken

Whenever possible, buy the best quality chicken you can find. The taste difference between a pasture-raised organic chicken and a traditional feedlot chicken is huge. Big chickens ― often labeled roasters (generally 6 lbs.) have a richer and more complex flavor than smaller ones. Young chickens (also called broilers and fryers; about 3-4 lbs.) can be roasted but by the time the skin is an appealing color, the breast meat of smaller birds is dry.  A roasting chicken, however, cooks evenly.

Season the entire chicken generously with salt and pepper. Don’t forget the back, underneath the wings, between the thighs and inside the cavity. Other additions, like ground spices and finely chopped herbs add flavor to the outside. Stuffing the chicken with aromatic ingredients, like citrus quarters, full sprigs of herbs, smashed garlic and onion can infuse it with flavor from the inside.

Some of my favorite flavor combinations:

All Purpose Dry Mix For Poultry

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin and cayenne pepper together until blended. Rub all over chicken, inside and out before roasting.

Other flavorings that go well with chicken include: lemon and orange juice, garlic, white wine, ginger, pesto, honey, maple syrup, smoked paprika, mustard and chili peppers.

Before you prepare the chicken for roasting, give it time to come to room temperature, about 45 minutes. Placing the chicken directly from the refrigerator into the oven will increase its roasting time and the chicken will cook unevenly. Another common mistake is not properly drying the chicken before roasting it. A damp chicken makes for limp, soggy skin. There’s no need to rinse the chicken, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry, inside and out, then proceed with your recipe.

While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water on the counter or in the sink. Cooking chicken at the right temperature will destroy any bacteria present and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.

There are two common ways to roast a chicken: low and slow or hot and fast. To make the right decision, you first have to decide how you want to serve the chicken. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for several hours. If it’s crispy, crackling skin you’re after, cook the chicken quickly at a high temperature. Sear the chicken on the stove-top in a pan (preferably cast-iron). Once the skin is golden, transfer the skillet to an oven set at 425˚F. The chicken will cook in just 35-40 minutes—depending on its size.

Once you take the chicken out of the oven, remove it from the pan and let it rest for 15 minutes. The juices need time to redistribute throughout the meat or else they’ll wind up on your cutting board. After 15 minutes the chicken will also be cool enough to carve.

Classic Roast Chicken

It is very practical to roast two chickens at the same time, so that you can have plenty of leftovers for weeknight meals.

6-8 Servings


  • One 5 pound roasting chicken, at room temperature
  • 2 ½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 medium yellow onions
  • 10 sprigs fresh thyme, plus 2 teaspoons fresh thyme leaves
  • 4 garlic bulbs
  • 2 carrots, cut into 2-inch pieces (cut any large pieces in half lengthwise)
  • 2 stalks celery, cut into 2-inch pieces
  • 1/4 cup chicken broth, plus extra
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 2 sprigs fresh sage


Preheat the oven to 425 degrees F.

Pat the chicken dry with paper towels and sprinkle inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and the thyme sprigs in the body cavity of the chicken. Skewer neck skin to the back; tie legs to the tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.

Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of the garlic bulbs to expose the ends of individual cloves. Keeping the garlic bulbs whole, remove any loose, papery outer layers.

In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves and the remaining 1 teaspoon salt. Arrange vegetables around the chicken; spoon liquid from the bowl over the chicken.

Roast, uncovered, for 1-1/4 to 1-1/2 hours or until drumsticks move easily and the chicken is no longer pink (180 degrees F), stirring vegetables a few times. Add small amounts of additional broth if the vegetables and the bottom of the pan begin to get too brown.

Remove from oven when cooked and cover with foil. Let stand for 15 minutes before carving. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.


Sticky Chicken Rotisserie Style

8 servings


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens, at room temperature


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder.

Remove and discard giblets from the chicken and pat dry with a paper towel. Rub each chicken, inside and out, with the spice mixture. Place 1 onion into the cavity of each chicken.

Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or for at least 4 to 6 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 15 minutes before carving.


Honey-Spiced Roasted Chicken

6-8 servings


  • 1 (5-6 pound) whole roasting chicken, at room temperature
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted


Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry with paper towels and place in a roasting pan.

In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.

Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Cover the pan with foil.

Reduce heat to 350 degrees F (175 degrees C) and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours, basting occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area for 15 minutes before slicing.


Italian Flavored Roast Chicken

6-8 servings


  • 1 roasting chicken (6 to 8 lbs.), at room temperature
  • 1/4 cup chopped fresh rosemary leaves
  • 1/2 cup chopped fresh basil leaves
  • 14 cloves garlic, peeled
  • 6 rosemary sprigs, rinsed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 red bell peppers (about 1 1/2 lb. total)
  • 2 yellow bell peppers (about 1 1/2 lb. total)
  • 2 onions (about 1 lb. total)
  • 8 Roma tomatoes (about 2 lb. total)
  • 2 tablespoons olive oil
  • 1/3 cup oil cured black olives
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup chicken broth


Preheat the oven to 425°F.

Remove giblets and pull off and discard lumps of fat from the chicken. Pat dry and fold wing tips under the first joint. Set chicken, breast side up on a V-shaped rack set in a medium pan.

In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under the skin to loosen it over the breast area. Push 1/3 of the rosemary-basil mixture under the skin and spread it evenly over the breast.

Place 6 garlic cloves and 3 rosemary sprigs in the body cavity. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stem and seed the bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Core tomatoes and cut in half lengthwise.

Distribute peppers, onions, and remaining garlic around the chicken in the pan. Set tomatoes, cut side up, on top of the pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture and the remaining salt and pepper; drizzle with the olive oil.

Roast until the vegetables begin to brown and a thermometer inserted through the thickest part of the breast or the thickest part of thigh at joint reaches 180°, about 1 1/4 to 1 3/4 hours.

Insert a carving fork into the chicken cavity, lift the chicken and drain the cavity juices into the pan. Set the chicken on a rimmed platter; let rest, covered with foil, in a warm place for 15 minutes. With a slotted spoon, transfer the vegetables to a shallow bowl; sprinkle with olives and keep warm.

Skim and discard fat from the pan; add vinegar, wine, broth and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.

Carve the chicken and serve with the vegetable mixture. Add pan juices and salt and pepper to taste. Garnish the serving platter with the remaining rosemary sprigs.

Soups for Fall Days




As the weather cools, there’s nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?


Autumn Chowder

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 2 celery stalks, thinly sliced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 3 ears corn
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 3/4 tsp ground coriander
  • 1/4 tsp dried thyme
  • 1 1/2 cups peeled and diced sweet potato
  • 1/2 cup half-and-half
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.

Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.

Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.


Hearty Greens and Pasta Soup

Serves 6-8


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic , chopped
  • 1 medium yellow onion , chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 plum tomatoes, cored and chopped
  • 2 carrots , chopped
  • 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
  • 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
  • 1/2 pound dried bow tie (farfalle) pasta
  • 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
  • 1/4 pound baby spinach


Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.


Creamy Pumpkin Soup

6 servings


  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 3/4 cup chopped leeks
  • 2 cloves garlic, minced
  • 3 cups peeled and cubed pumpkin 
  • 3 cups reduced-sodium chicken broth
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves 
  • 1 cup milk
  • 1 cup water
  • 2 teaspoons honey
  • 3 tablespoons pumpkin seeds or pine nuts, toasted


Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.

Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.

Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.

Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.


Brown Rice Chicken Soup

Serves 8


  • 1 tablespoon olive oil
  • 1 medium onion , chopped
  • 3 medium carrots , chopped
  • 2 stalks celery , chopped
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup long-grain brown rice
  • 1 whole boneless chicken breast , cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste


In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.

Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.

Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.


Butternut Squash and Carrot Soup

6 servings


  • 3 cups peeled, diced butternut squash
  • 2 cups thinly sliced carrots (about 4 )
  • 1 cup thinly sliced leek or chopped onion
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon butter
  • Two 14 1/2 ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Sour cream


In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.

Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.

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Cooking With Fall Produce


Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.


Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.


Pork Tenderloin with Sautéed Apples

Serve with a spinach salad.

4 servings


Spice Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons butter
  • 2 cups thinly sliced, peeled or unpeeled apples
  • 1/2 cup thinly sliced shallots
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider or white wine
  • 1 teaspoon fresh thyme leaves


Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.

Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the  pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.

Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.


Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.


Roasted Pears and Red Onions

Excellent as a side dish for roasted pork or turkey.

6 servings


  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary, plus extra leaves for garnish


Preheat oven to 425 degrees F.

In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.

Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.


Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta;  delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.


Stuffed Acorn Squash

4 servings


  • 2 medium acorn squashes (about 2 pounds), halved and seeded
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound lean ground beef or turkey
  • Ground cinnamon
  • Ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts


Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.

Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.

Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Parsnips and Carrots

Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.


Root Vegetable Gratin

6-8 servings


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups shredded Italian Fontina cheese
  • 3 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
  • 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
  • 1/2 pound carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
  • 1/4 cup low sodium chicken broth
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil


Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.

In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.

In another bowl, combine cheese and garlic.

Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.

Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.

Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.


Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.


Italian Crab and Fennel Stew

6 servings


  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 3 ribs celery, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 large bulb fennel, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 tablespoons finely chopped thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 4 cups fish or chicken stock
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
  • 2 tablespoons roughly chopped basil
  • 2 bunches roughly chopped flat leaf parsley
  • Italian Country bread, for serving


Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.

Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.

Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.

Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.


Fall Dinner Ideas


falldinnerscoverCrisp autumn days have us looking forward to soups, pot pies, roasts and casseroles. Pick from any number of fall ingredients to add flavor and color to your main dishes, sides and desserts.

This is also the perfect time of year to roast vegetables. Fall root vegetables and squash take to roasting and taste so much better for it.

How to Roast Any Vegetable

Pre-heat the oven to 425°F.

Roast vegetables either whole or chopped. The larger the piece, the longer it will take to cook. Whole beets can take an hour or more, while asparagus will be cooked in about 10 minutes.

Place the vegetables in an oven-safe pan.

Drizzle with a tablespoon or two of olive oil, just enough to very lightly coat the vegetables when tossed.

To see if the vegetables are cooked, prick with the tip of a paring knife. The knife should pull out easily.

Serve with a light sprinkle of sea salt and chopped or whole toasted nuts, breadcrumbs or grated cheese on top.


Squash Carbonara

Serve with a green salad.

6 Servings


  • 1 ½ pounds fall squash, such as butternut, delicata, acorn, etc
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces pancetta, unsliced; about a 1 inch thick piece
  • 12 ounces bucatini or spaghetti
  • 5 large egg yolks
  • 2 teaspoons finely grated lemon zest
  • Pecorino (for serving)


Preheat the oven to 350°F.

Cut the squash in half lengthwise, scrape out the seeds and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

Arrange the squash slices on a large rimmed baking sheet; place pancetta next to the squash. Roast until the squash is tender but hasn’t changed color and the pancetta is brown, about 30–35 minutes. Transfer the squash to a plate and set aside.

Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat on the baking sheet into a large skillet. Add the pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with the drippings in the pan.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking water.

Add pasta to the reserved skillet along with a ½ cup pasta cooking water and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add the egg mixture to the hot pasta in the skillet and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

Add pancetta and reserved squash to the pasta, season with salt and pepper and toss everything together in a large serving bowl. Shave Pecorino over pasta and top with more pepper just before serving.


Italian Bean Soup

Serve with crusty bread.

4 servings


  • 1 cup coarsely chopped carrots
  • 1 small onion, chopped
  • 3 tablespoons olive oil
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • One 32 ounce box reduced-sodium chicken broth
  • 2 teaspoons dried Italian seasoning, crushed
  • One 5 ounce package fresh baby spinach
  • Freshly cracked black pepper
  • Grated Parmesan cheese


In a 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon of the olive oil over medium-high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling and slightly mash some of the beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

In a large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from the heat. Ladle soup into serving bowls; top with spinach, grated cheese and sprinkle with pepper.


Sea Scallops with Peppers and Corn

6 servings


  • 3 ears corn (about 2 1/2 lb. total), husked, silks removed
  • 1 1/4 pounds sea scallops
  • Salt and pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, rinsed, stemmed, seeded, and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves


Holding each ear of corn upright in a deep bowl, cut kernels from the cobs.

Rinse scallops, remove side muscle and pat dry; sprinkle lightly all over with salt and pepper.

Heat 1 tablespoon butter with 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over high heat. Add the corn, bell peppers, garlic, oregano, salt and pepper to taste; cook, stirring often, until the vegetables are crisp-tender, about 3 minutes. Remove to a wide, shallow serving bowl.

Add remaining oil, butter and scallops to the skillet. Cook until the scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Top the vegetables with scallops and any pan juices. Sprinkle with basil and serve.


Broiled Turkey Breast with Orange Spinach

4 servings


  • Two 8 ounce boneless turkey breast tenderloins, halved horizontally
  • Salt and ground black pepper
  • 1/3 cup light mayonnaise
  • 1/3 cup finely shredded Parmesan cheese
  • 3 tablespoons Italian seasoned bread crumbs
  • 2 tablespoons butter
  • 1 oz. pancetta, cut into thin strips
  • ½ cup orange juice
  • Two 9 ounce packages fresh spinach
  • 1 orange, cut into wedges


Lightly sprinkle turkey with salt and pepper. Place on an unheated broiler pan. Broil 4 inches from the heat for 5 minutes. Turn turkey pieces over; broil for 4 minutes more.

In a small bowl, stir together the mayonnaise, the Parmesan cheese and the bread crumbs. Spread over turkey. Broil for 2 to 3 minutes more or until topping is golden and turkey is no longer pink (170 degrees F).

Heat butter in a large skillet and cook pancetta until crisp. Add spinach, half at a time and cook 1 minute or just until wilted. Add orange wedges and orange juice with the second batch of spinach and cook until wilted. Sprinkle with salt and pepper. Using tongs, remove the spinach to a serving platter. Top with turkey and orange wedges. Drizzle with remaining juices from the skillet and serve.


Pork with Squash Barley Risotto

4 servings


  • ½ cup regular barley
  • One 32 ounce container vegetable stock or broth
  • 1/2 small butternut squash, peeled, seeded, and cut into small cubes (2 cups)
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 12 ounces pork tenderloin
  • Snipped fresh basil, oregano and thyme for garnish


Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until the squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.

Place garlic, salt and pepper on a cutting board. Using the flat side of a large knife, smash the garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 teaspoon of the oil; set aside.

Slice pork into 1/2-inch thick slices and flatten the slices with the palm of your hand. Rub garlic mixture over the pork slices.

In a 12-inch skillet heat the 1 tablespoon of olive oil over medium-high heat. Add pork and cook 2-3 minutes per side or until browned and cooked through. Serve pork with barley mixture and sprinkle with additional fresh herbs.

Flatbread or Pizza or Focaccia


Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Flatbread became known in Ancient Egypt and Sumer in ancient Mesopotamia (modern-day Iraq), when the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Unleavened breads (such as matzoh which is not prepared with leavening) are usually flatbreads that hold special religious significance in Judaism and Christianity.


Flatbreads may contain such ingredients as curry powder, diced jalapenos, chili powder or black pepper. Olive oil or sesame oil may be added, as well, and flatbreads are usually thin. Cheese and  tomato sauce are not usually added to flatbread.


Pizza, on the other hand, is usually made from dough containing yeast that is topped with cheese, tomato sauce, meats and vegetables. The crust is usually thin and most of the surface is covered with the toppings.


Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs and may at times be topped with onion, Focaccia can be used as the bread to accompany a meal. The primary difference between conventional pizza and focaccia is that pizza dough uses very little leavening (baker’s yeast), resulting in a very thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.

Easy Flatbread


Makes two 12-inch breads

  • 1 cup unbleached all-purpose flour, plus extra as needed
  • 3/4 teaspoon sea salt
  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil, plus extra for brushing the parchment paper
  • 1/3 cup cool water, plus extra as needed


Mix the flour and 1/2 teaspoon of the salt in a medium bowl. Add 2 tablespoons of the olive oil. Mix well. Pour in the water and mix until the ingredients come together to form a dough. Add a little more water if the dough is dry and a little more flour if the dough is sticky.

Turn the dough out onto a counter and knead for 5 minutes, or until smooth and elastic. Place the dough on a lightly floured counter, dust with flour and cover with plastic wrap. Let rest 30 minutes at room temperature.

To shape the dough:

Cut 2 sheets of parchment paper into 14-inch lengths. Lightly brush the parchment paper with olive oil. Cut the dough into 2 pieces.

Place a piece of dough on each piece of parchment paper. Brush the top of each piece of dough with 1 teaspoon of olive oil. Using your hands, flatten and stretch the dough until it thins out to about 10 inches. If it shrinks back, just wait 10 minutes for the gluten  to relax.

Turn the dough over and brush the top of each with 1 teaspoon olive oil. Turn again and stretch into a 12-inch circle, or until the dough is very thin but not yet transparent, about 1/8-inch thick and even in thickness if possible. Season each dough circle with the remaining salt.

Heat a large nonstick 12-inch skillet over medium high heat for 2 minutes and carefully transfer one dough circle to the skillet and cook 3 minutes, or until browned lightly on the bottom. Turn and cook the second side until it also begins to brown in spots, about 2 minutes. Remove to a plate and repeat with the second dough circle.

Serve hot, warm, or at room temperature with salami,  cheese, peppery extra-virgin olive oil and ripe tomatoes.

Neapolitan Pizza

For 1 pizza


  • 1/2 of the recipe for All-Purpose Dough, recipe below
  • 1/2 of the recipe for All-Purpose Pizza Sauce, recipe below
  • 1 cup sliced or shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves
  • Olive Oil


Prepare pizza dough as directed in the recipe below. About 2 hours before baking, remove chilled dough from refrigerator. Let stand at room temperature to proof.

Preheat oven to 500 degrees F.

Oil a 14-16 inch pizza pan.

Place one ball of dough in the pan and stretch the dough to fit the pan. Top the dough with All-Purpose Pizza Sauce, mozzarella cheese, Parmesan cheese and several basil leaves brushed with olive oil.

Place the pizza on the bottom rack of the oven and bake for about 15 minutes or until toppings are bubbly, cheese is turning golden, and edges of pizza are golden brown.

All-Purpose Pizza Dough


  • 5 cups unbleached bread flour
  • 1 tablespoon sugar or honey
  • 1 ½ teaspoons salt or 2 1/2 tsp. kosher salt
  • 1 teaspoon fast-rising active dry yeast
  • 2 tablespoons olive oil
  • 1 ¾ cups plus 1 tablespoon water, at room temperature
  • Olive oil cooking spray


In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients except olive oil cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.

If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead.

Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat surface with oil. Cover the bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes.

Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)

Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a large baking sheet with olive oil cooking spray or lightly rub with olive oil. Cut dough in three portions. Form each portion in a smooth round ball.

Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

All-Purpose Pizza Sauce


  • One 28 ounce crushed tomatoes
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


In a medium bowl whisk together all ingredients. Taste and adjust the salt, if needed.

Onion Focaccia

onion foccacia bread bites


  • 1 teaspoon honey
  • 1 (1/4-ounce) package active dry yeast
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoon salt , divided
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 3 pounds sweet yellow onions , cut into eighths and thickly sliced


In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey. Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.

Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil and 1 cup warm water, then transfer the dough to a lightly floured surface. Knead until smooth and elastic.

Transfer dough to a lightly oiled large bowl, turning the dough to coat. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet. Add onions and remaining 1 teaspoon salt and reduce heat to low. Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.

Punch down dough, then transfer to a lightly oiled 15-inch x 11-inch jelly roll pan or large baking sheet and pat dough out to the edges of the pan. Cover and let stand 45 minutes, or until puffed and well risen. Spread onions over the dough, then cover and let rise again for 30 minutes.

Preheat the oven to 425°F. Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp. Cut into pieces and serve.

Recipes From America’s Italian Communities – Part 12


As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.


Italians were some of the first European explorers and settlers of California. Italians first came to the state in large numbers with the Gold Rush. While most found little gold, they did find success in farming, fishing, commerce and making wine. Though we often associate Italians in California with San Francisco, the initial Italian settlers established themselves in such diverse communities as Monterey, Stockton and San Diego. Italian fishermen established themselves in fishing villages along the coast.


Across the state, the Italians also settled the farmlands and played a prominent role in developing today’s fruit, vegetable and dairy industries. By the 1880’s, Italians dominated the industry in the great Central Valley of California. Italian immigrants also left their mark on the California food processing industry. Marco Fontana arrived in the United States in 1859 and along with another Ligurian, Antonio Cerruti, established a chain of canneries under the “Del Monte” label. Most of their workers were Italian and their cannery soon became the largest in the world.

Another enterprising Italian was Domenico Ghirardelli, who traveled through the gold mines in the 1850’s, selling chocolates and hard candies. He settled in San Francisco after the Goldrush and founded the Ghirardelli chocolate empire.


One of the most inspiring of California’s Italians was Amadeo Pietro Giannini who was born in 1870 to immigrant Italian parents from Genoa. He started the first statewide system of branch banks in the nation by opening branches of his Bank of Italy, in the Italian neighborhoods, across the state. He later changed the name of his bank to Bank of America.


Many Italian families have made their living from cattle ranching in the Mother Lode foothills at the base of the Sierra Nevada Mountains. One can still find many Italian family ranches in the region.

The Italians also played an important role in developing the olive oil industry in the foothills. The rolling hills of the Gold Country, which resemble the Mediterranean hills of Liguria, are dotted with the remnants of early Italian olive tree orchards and with newly planted trees similar to those found in Italy.


The California wine industry also owes much to its Italian founders. Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei planted vineyards with Thomas Jefferson.

Drive down the California vineyard roads and you may think you are in Italy. The Italian winery names that are seen throughout the area stand as a reminder of the contribution of Italian-Americans in the growth of the California wine industry. Some of the most famous names in American wine got their start during the four decades leading up to Prohibition in 1919. Seghesio, Simi, Sebastiani and Foppiano all started in the late 1800s and are still operating today. Giuseppe Magliavacca’s Napa winery was by then a thriving business, Secondo Guasti had established the Italian Vineyard Company and Andrea Sbarbaro had founded Italian Swiss Colony.

Italian-Americans in California kept their vines in the ground and healthy throughout the Prohibition era. When Prohibition ended, they were rewarded but, more importantly, the families that had struggled to maintain their vineyards gave America a jump start in resuming the wine industry. Without the vineyards and the fully equipped wineries, America would have had to rebuild the industry from scratch, an industry that is synonymous with longevity and tradition.

Today, the California wine industry is dotted with Italian names. The Trinchero family name is hidden behind its non-Italian winery name: Sutter Home. Robert Mondavi, Ferrari-Carano, Geyser Peak (owned by the Trione family), Viansa, Cosentino, Atlas Peak (owned by Antinori), Dalla Valle, Delicato, Valley of the Moon, Parducci, Signorello, Sattui, Rochioli, Rafanelli and Mazzocco are all thriving wineries in America.

Recipes From California’s Wineries


Chilled California Garden Gazpacho

Recipe by Vicki Sebastiani from Viansa Winery.

Serve this course with Barbera, a wine flavored with plum, black cherry, wild berry and oak spice.


  • 1 large cucumber, peeled, seeded and diced
  • 1 large red onion, peeled and diced
  • 1 large red bell pepper, cored, seeded and diced
  • 1 large zucchini, diced
  • 6 large tomatoes, peeled, seeded and diced (about 6 cups)
  • 1/4 cup Italian white wine, such as Pinot Grigio
  • 2 cups tomato juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Tabasco sauce


  • 1/2 cup sour cream
  • 1/2 cup minced fresh chives
  • 1/2 cup croutons, preferably homemade


Set aside 1/2 cup each of the chopped cucumber, red onion, red pepper and zucchini. In a blender or food processor combine the rest of the vegetables with the remaining ingredients. Puree slightly, so the vegetables are left a little chunky.

Combine soup with the reserved vegetables, cover tightly with plastic wrap and chill 2 to 3 hours. To serve, top with a dollop of sour cream, a sprinkle of minced chives and several croutons.

Makes 8 cups.


Risotto Milanese

From the kitchen of Ed Seghesio.

Serve this course with Arneis, which is both the name of the wine and the grape from which it is made. The name means “little rascal” in the Piedmontese dialect, so named because it can be difficult to grow. Arneis has a delicate aroma and flavor of pears, with a hint of almonds. The grape seems to have more acidity in California than in Italy, yielding a crisper wine.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup Seghesio Arneis
  • 1 clove garlic, minced
  • 3-1/2 cups chicken stock
  • 1 ounce dried Porcini mushrooms, rehydrated in 1/4 cup chicken stock
  • 1/4 teaspoon saffron
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground pepper to taste


Simmer chicken stock in a separate pan.

Sauté onions in olive oil and butter until onions are clear in a large saucepan. Add the rice to the onions and sauté for 5 minutes, stirring constantly.

Add the wine and garlic to the mixture and allow the liquid to cook down. Then add 1/2 cup of warm stock and the rehydrated porcini mushrooms with their liquid. Allow the liquid to cook down, stirring constantly.

As the liquid simmers, continue adding 1/2 cup of the warm stock. Repeat this process until the rice is tender, approximately 30 minutes.

With the last 1/2 cup of stock, add the saffron. When the rice is tender, stir in the Parmesan cheese and freshly ground pepper to taste. Serve immediately.

Serves 2 as a main dish and 4 as a side dish.


Grilled Chicken with Tapenade

Recipe courtesy of Louis M. Martini Winery.

Serve with Sangiovese, a Chianti-style wine.


  • 1 chicken, about 3-1/2 pounds
  • 1/4 cup tapenade, store-bought or homemade (recipe below)
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • Salt and pepper


Remove the chicken’s backbone (or have the butcher do it). Lay the chicken out flat. With your fingers, gently separate the chicken skin from the breast and thighs but do not detach it completely.

Rub oil all over chicken skin. Spread the tapenade evenly over the breast and thighs and underneath the skin. Season with rosemary, salt and pepper. Cover and refrigerate 3 to 4 hours. Bring to room temperature before grilling.

Prepare a medium-hot charcoal fire. Arrange coals in a ring around the perimeter of the grill and set an aluminum foil drip pan in the center. Grill the chicken over the drip pan for about 20 minutes skin side down, with the grill covered; then turn, cover again and cook until done, about another 10 minutes. Let rest 5 to 10 minutes before cutting into serving pieces. Serves 4.


  • 1/2 pound Greek or Italian black olives, pitted
  • 4 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh thyme
  • 4 tablespoons olive oil
  • 2 teaspoons brandy


Combine all ingredients in a food processor or blender and blend until nearly but not completely smooth. Tapenade should have a slightly coarse texture.


Hazelnut Biscotti

Recipe courtesy of the Mosby Winery.

Serve with Tocai Friulano, a slightly sweet wine with aromas of honeysuckle and orange blossom along with the flavors of citrus and tropical fruit.


  • 1-1/2 cups whole hazelnuts, toasted, and coarsely chopped
  • 4 eggs
  • 1 cup of hazelnut flour (finely ground hazelnuts, measured  after grinding)
  • 1 tablespoon orange zest
  • 3 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 1/3 cup granulated sugar
  • 2 teaspoons vanilla
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 teaspoons anise seed


Preheat the oven to 350ºF. Grease 2 baking sheets.  

Combine flour, baking powder, hazelnut flour and salt in the bowl of a food processor. Pulse a few times to blend the ingredients.

In another bowl, cream the butter and sugar together with an electric mixer. Add the eggs to the butter and sugar and beat well.  

Stir in the flour mixture, the coarsely chopped hazelnuts, espresso powder, vanilla and anise seed.  Cover the dough and chill for 1 hour.

Divide the dough into four pieces and shape each into a 9-inch log. Place the logs on the baking sheets and bake in the oven for 35 minutes.

Remove the loaves to a cutting board, cool and cut the pieces crosswise into 3/4” thick slices.

Return the slices, cut side down, to the baking sheets and bake an additional 20 minutes, or until dry and firm. Let the biscotti cool before serving. Store in airtight container for up to two weeks.

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Salads To Make In The Fall

FALL BRIDGE—By Leonid Afremov

FALL BRIDGE—By Leonid Afremov (

There is plenty of cool weather produce available in the fall that you can make into delicious, seasonal salads.


Apples are plentiful during the autumn months. For salads, choose varieties that are sweet and crisp. Popular salad apples include Red Delicious, Fuji and Winesap. Buy firm apples that smell fresh and have smooth skins.


It’s also the time of year to sample all types of pears. Select those with even color and a slight blush. Be careful when handling pears because they are delicate and bruise easily. Although there are thousands of known pear varieties in the world, there are a handful recognized especially for their superb flavor and fresh eating qualities, such as Bartlett, Anjou, Bosc and Comice.

Tip: To keep pear slices from browning, sprinkle them with lemon juice or serve them immediately after slicing.


Fresh cranberries are very tart and are usually sweetened before they go into a salad. Dried cranberries add beautiful color and sweet chewiness to salads.


Grapes are harvested when sweet and ripe, so look for plump clusters that are firmly attached to green stems. Once at home, refrigerate grapes until ready to use and then rinse with cold water, halve them and mix them into your favorite salad.


Fall beets come in red, pink, orange, yellow and white varieties, as well as a range of sizes. Both the bulbous root and the leafy stalk are edible. For salads, select small to medium beets with firm, smooth skin and no soft spots or punctures. Those with stems and leaves still attached are best. The foliage should be green and fresh-looking. Store beets, greens and all, in a produce bag in the coldest part of your refrigerator for up to two weeks.

Tip: Use disposable latex gloves from the drugstore when peeling beets. They’re thin enough to allow dexterity while protecting your hands from stains.


Fennel is available in the fall and adds a hint of fresh sweet licorice flavor to any salad. This aromatic plant is pale green with a celery-like stem and feathery foliage. Its root base and stems can be treated like a vegetable and baked, braised or sliced and eaten raw in salads. The greenery can be used as a garnish or snipped like dill to enhance many recipes. Fennel’s licorice-like flavor is sweeter and more delicate than anise and, when cooked, becomes even milder and softer than in its raw state.


The cabbage family is wide and varied: broccoli and cauliflower are members. Some of the best heads of cabbage for salads are the crinkled-leaf “Savoy” types, also sold as Napa, January King or Wivoy cabbage. These are thin-leafed, tender and mild. When choosing a head of cabbage, look for fresh, crisp leaves that are firmly packed; the head should feel heavy for its size.

Cauliflower and Broccoli

These vegetables are available year-round, but they are especially plentiful in the spring and fall. When buying cauliflower, select one that is white or creamy white in color, firm and heavy. Cauliflower may be stored for up to one week in a plastic bag in the refrigerator. Keep it dry and any brownish colored portions may be trimmed away before cooking.

When shopping for broccoli, look for leaves and stems with dark green heads. Look for tender, young stalks that are firm with compact buds in the head. Yellow flowers in the buds or very rough bumpy heads may indicate the broccoli is past its prime.


Fall Spinach Salad

Serves 1



  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and ground black pepper to taste


  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped  pecans
  • 1/2 of an apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 of an avocado, peeled and diced
  • 1-2 tablespoons balsamic salad dressing, or to taste


Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper.

Place spinach, cranberries, pecans, apple, onion, carrot and avocado into a salad bowl. Drizzle with balsamic vinaigrette and toss to coat. Serve immediately.


Wild Rice, Kiwi and Grape Salad

4 servings


  • 2 1/2 cups chicken stock
  • 1 cup wild rice
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 2 kiwis, peeled and diced
  • 1 cup seedless red grapes, halved
  • 1/4 cup toasted pecans


Place broth in a medium saucepan and bring to a boil. Add rice, reduce heat to low and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.

Whisk together lemon juice, oil and honey in a small bowl until the honey is dissolved. Season with salt and pepper.

Place cooled rice in a salad bowl, along with kiwi, grapes and pecans. Add dressing, gently toss and serve.


Cabbage Salad – Waldorf Style

4 servings


  • 1/4 head savoy cabbage
  • 4 unpeeled apples, cored and diced
  • 1/2 cup finely chopped walnuts
  • 6 stalks celery, diced
  • 1/3 cup reduced fat mayonnaise
  • 1 tablespoon honey
  • 1/2 teaspoon salt


Slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored for this salad.

In a large serving bowl, toss together the cabbage, apples, walnuts and celery.

In a small bowl whisk together the mayonnaise, honey and salt. Mix with the cabbage salad  until evenly coated. Serve immediately.


Beet, Fennel and Apple Salad

4 servings



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • 1 tablespoon freshly grated orange zest
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 medium cooked red beet, peeled and cut into matchsticks
  • 1/2 fennel bulb, trimmed, halved lengthwise, cored, and cut into matchsticks
  • 1/2 medium crisp tart apple such as Granny Smith, cored and cut into matchsticks
  • 1/2 cup firmly packed chopped fresh flat-leaf parsley

For the dressing, in a small bowl, whisk together the oil, lemon juice, lemon zest, honey, salt and pepper.

In a medium bowl, toss together the beets, fennel, apple and parsley. Add the dressing and mix gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate up to 8 hours. (If refrigerating, remove from the refrigerator and let stand 30 minutes before serving.


Fall Fruit & Nut Salad

6 servings


  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper


  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and black pepper to taste


  • 1 (10 ounce) package mixed salad greens
  • 1 medium Bosc pear, thinly sliced
  • 1 cup halved seedless red grapes


In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Coarsely chop bacon.

In a mixing bowl, stir together the bacon, rosemary, brown sugar, salt, cayenne pepper and toasted cashews.

In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in the olive oil and season with salt and pepper to taste.

In a large salad bowl, toss half the dressing with the greens, pear slices, grapes and sprinkle with nut/bacon mixture.

Serve with the remaining dressing in case anyone wants additional dressing on their salad.

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