Mary Freeland | September 8, 2010
Tuscan living is about family, friends and sharing time. What better way to embrace the concept than sharing a meal from your grill? These tomatoes make a easy and delicious side that works with any main dish.
Mary Freeland | September 1, 2010
As summer days slowly fade giving way to fall we’ll soon be saying good-bye to many of the garden glories that summer brought us. This week we bring you a fun, tasty and fitting homage to summer’s bounty by making it the star of the show in our dish.
Mary Freeland | August 25, 2010
Ah the “Stinky Rose”, pungent yet hosting a world of wonder for the pallet as well as your health. Garlic, long revered as a tasty topping, key ingredient and even a booster of heart health, takes on an exciting new form in Arrostito all’aglio or “Roasted garlic”.
The beauty of roasting garlic is that it [...]
Mary Freeland | August 23, 2010
The right ambience for your Tuscan dining room is all about the lighting. Harsh fluorescents can make food look unappetizing, not to mention be unflattering to both your Tuscan décor and guests alike. Instead, it’s important to find a balance between adequate lighting and a cozy atmosphere.
Mary Freeland | August 18, 2010
Last week we had fun with a Polenta party. Some of our readers were keen to learn about different ways to incorporate this classic Italian dish into their pantry. Never one to let down the masses, this week we bring you a traditional Roman dressing for Polenta.
Mary Freeland | August 13, 2010
Sturdy, rustic, and timeless: wrought iron can infuse the right splash of Tuscan style into your dining room. Both beautiful and laid-back, wrought iron furniture and accents can help bridge the gap between formal and informal that homeowners often face when they are creating a Tuscan dining room.
Mary Freeland | August 11, 2010
Polenta has often been dubbed the “grits” of Italia. That isn’t too far off the mark considering that the dish is essentially boiled corn meal. What that name stops short of portraying is the multitude of use there is for the dish.
Mary Freeland | August 4, 2010
As summer winds to a close gardens, and thus markets, are packed with the last bounty of the season. Often this bounty overflows and one knows little of how to deal with the excess. This week’s dish takes all the garden has to offer and combines it for a wonderful last taste of summer, which can be canned to last through the fall.
Mary Freeland | July 28, 2010
My Sicilian father-in-law embodies so much of what you may think of when you hear, “The old country”. Though he has lived in Brooklyn, New York since the early nineteen-sixties, he has remained steadfastly the young man he was when he left the small seaside Sicilian town of, Sciacca.
Mary Freeland | July 21, 2010
Wine is a wonderful cooking tool. It can be used to poach, blanch, saute and it enhances the flavor of nearly any dish. It is especially good in simple seafood dishes that the coastal regions in Tuscany are renowned for.
