White As Salt

On first glance, you might think that my mom, Claire, is standing in front of a pile of snow; however, on second look, she’s standing in front of a pile of salt! Yes, that’s right, this is harvested sea salt in Nubia, Trapani on the side of one of the salt pans.  The Phoenicians were…

Salt to Taste 

I love when art and utility meet. Here’s my salt holder, which is over my stove in New York City, made by Palermo ceramica artist, Nino Parrucca. Of course, it’s filled with sea salt from Trapani! Just lift the door, and salt to taste. 

Stuffed Sardines Siciliana

Sarde a beccafico, or stuffed sardines, is arguably my favorite “secondo,” or second dish. Tonight at Zest!, GoSicily: Sicilian Cooking Experience’s Annalisa Pompeo taught us how to make this signature Sicilian recipe. With assistance from beloved teacher Nino Elia, we learned how to make the stuffing mixture, prepare the fresh sardines, and fry them up….

Passing on Love

As we were reminded yesterday by Annalisa of GoSicily, Sicilian Cooking Experience, the traditions of food preparation and recipes are passed from one generation to the next. Grandmothers to mothers to daughters and sons… Here, Cacio e Vino’s owner, Giusto Priola, is showing one of our New York event’s guests how to make fresh cavatelli…

Capers: Salty and Good

Tonight I am cooking with salted capers from the Sicilian island of Pantelleria. Pantelleria is known among foodies to have some of the best capers in the world. I bought these at the Vucciria market in Palermo. Now off to rinse them! #capers #panterlleria #sicily #cooking