Italian

Cherry slab pie and Italian peaches and cream: Ed Smith’s stone fruit recipes | Pie

I quite like a fruit pie; I really like a “slab” fruit pie (because: the corners); and I love a slab pie filled with naturally sour fruits. Rhubarb and gooseberries are the obvious choice for fans of seasonal British fruit – and, as it happens, 800–900g of either substitute perfectly in today’s first recipe without any other changes. However, there’s something about an apricot pie that sucks me in, largely because of that fruit’s transformation from mellow and sometimes dull when raw to always tart once cooked. The mix of burnt peach, basil, pistachio and burrata, meanwhile, feels like peak summer on a plate; the perfumed fruit and herbs relax so effortlessly into cold, creamy, fresh cheese. Indeed, it is something you’ll most likely want to eat if the weather matches, or your mind is in holiday mode.

Cherry and apricot slab pie (pictured above)

I’ve added cherries for their

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Ramadan goes Italian: Palestinian chef brings twist to original recipes

During Ramadan, Muslims the world over pray, reflect and get together with their families, in addition to fasting from sunrise to sunset.
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But abstaining from food during the holiday, which begins on April 13 and is slated to end on May 12, can at times be quite daunting, especially during the longer and hotter days. For this reason, many of the hallmark dishes that are eaten during Ramadan are quite filling and nutritious, including qatayef, a sweet dumpling that is commonly served during the holiday. Muslims commonly enjoy a few pieces of the delectable dessert following their fast-breaking meal, known as iftar.
Palestinian chef Fidaa Abu Hamdiya has taken the traditional holiday dish and given it a creative Italian twist.
Born in Hebron in 1982, Abu Hamdiya pursued her culinary and gastronomic studies at the University of Padua in Italy.
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Food Network’s Giada De Laurentiis Embraces Vegan Meat and Dairy-Free Cheese for Italian Recipes

Food Network’s celebrity chef Giada De Laurentiis is becoming a fan of using vegan meat and dairy-free cheese as swaps for animal products in her classic Italian recipes. The chef recently appeared on The Ellen DeGeneres show to promote her 10th cookbook Eat Better, Feel Better and share a bolognese recipe she includes in it using vegan Beyond Beef in place of traditional meat. 

“I had never worked with [Beyond Meat] before, for this book, I tried a few recipes and I found that the [Beyond] bolognese was really good,” the 50-year-old chef said. “I was really floored by it.” De Laurentiis then tasked DeGeneres with cooking the Beyond Beef, stating, “You brown it like you do regular ground meat.” While the recipe in De Laurentiis’ new book calls for dairy-based parmesan, on the show, the chef easily swapped the cheese with a vegan version, which DeGeneres generously grated onto

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Giada makes 3 light and bright Italian recipes for dinner

Television personality, author and restaurateur Giada De Laurentiis is joining TODAY to share a few of her favorite deliciously healthy recipes from her new cookbook, “Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out.” She shows us how to make pasta with meaty mushrooms and nutty pistachios, lemony roasted chicken and a simple salad with bitter greens.

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Giada's Paccheri with Mushroom and Pistachios

Courtesy Giada De Laurentiis

Mushrooms with Marsala and pistachios is a fantastic combination of flavors, which is why this pasta is currently one of my faves. Try using royal trumpet mushrooms, morels, cremini, shiitakes or oyster mushrooms. They all have different flavors and textures and experimenting with new varieties is part of the fun!

Giada's Amalfi Lemon Chicken

Kristin Teig

Lemon? Check. Crispy skin? The

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