Cooking with MARCELLA posts have MOVED
An update on the transition, and where to find all of my new Marcella Hazan writing.
Cooking with MARCELLA
Cooking with Marcella is a personal journey through all of Marcella Hazan’s cookbooks, exploring her timeless recipes and their roots in the Mediterranean diet with storytelling, practical cooking insights, and a deep love for authentic Italian cuisine.
Subscribe:.rss.atom.json.md.m3u.pls
Live Last read · last published · next check
Latest episodes
A New Home for Cooking with Marcella
All Cooking with Marcella posts now continue at Culinary Repertoire, alongside my broader food writing.
The Transition to Culinary Repertoire
A unified home for Marcella Hazan, global spices, and the science of nourishment.
Carne Cruda Come a Canelli: Marcella Hazan’s Piedmontese Raw Beef Antipasto
A classic Italian antipasto of finely chopped raw beef with lemon, anchovy and olive oil, prepared with trust in technique and Marcella’s quiet precision.
Prawns in Tomata and Chilli - Umido di gamberi al pomodoro piccante
A beautifully simple Italian prawn dish where tomatoes, garlic, and good olive oil do all the work.
Baked Beetroots — Rape rosse al forno
A simple beet, baked with care, showing the quiet depth of Marcella Hazan’s Italian home cooking.
Mussel and Basil Sauce for Pasta (Sugo di Cozze e Basilico)
This is Cooking with Marcella, my ongoing journey through the recipes of Marcella Hazan, the woman who taught me how to cook.
Potato and Onion Soup - Zuppa di patate e cipolle
A humble country soup that travelled with Marcella from her first cook book to her last, softened, deepened, and perfected along the way.
Asparagi alla Parmigiana — Asparagus with Parmesan
A spring classic of quiet elegance, tender asparagus layered with butter and Parmigiano, the kind of simplicity that defined Marcella’s Italian kitchen.
Marcella Hazan’s Italian Potato Salads
The essential warm salad, plus Amalfitana and a zesty onion-and-pickle variation