Learning a language through food
Listen now | A conversation with Italian teacher Margherita Berti on why food might be the best way to learn Italian
Letters from Tuscany
Stories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.
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A tart, a heatwave, and a missing website
On disappearing from Google, finding comfort in summer rituals, and a green bean, ricotta, and sun-dried tomato tart.
Nothing extraordinary, and still worth celebrating
On turning forty-five, listening to what makes me happy, and finding magic in an ordinary summer day.
Long live tomatoes!
A small kitchen disaster, the best tomato recipes from the archive, and pomodori a mezzo from Roman Jewish cooking.
Cook once, eat well for days
Three make-ahead recipes for the hottest days: barley panzanella, zucchini and basil soup, and roasted hispi cabbage, plus a few summer favorites to read, listen to, and cook.
Zucchini and basil soup
It is one of those preparations that verge on the obvious, yet always feel deeply satisfying when they reach the table.
Roasted hispi cabbage
It is delicious alongside roast chicken, sausages or pork ribs, but I also like to serve it as a main dish, finished with green olives and a little crumbled goat’s cheese.
Barley panzanella
A fresh salad with tomatoes, cucumbers, onion and plenty of basil, which keeps the spirit of panzanella while taking a few liberties with tradition.
The roots we bring home
From Salento to Basilicata, a family map made of sea, wheat fields, memories, and onion focaccia.
Fewer shoulds, more coulds
A summer letter, a short reader survey, and roasted pepper rolls with tuna and capers