Tag Archives: Italian

Cream of Fennel Soup

Posted on January 31, 2010 by John Herring

And you didn’t know you needed another excuse to eat fennel, did you? Well, here it is. As an astute diner at my table recently pointed out, it’s kind of like a fennel vichyssoise. Creamy and smooth, rich with the … Continue reading →

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Risotto with Peas & Yellow Zucchini

Posted on June 7, 2007 by John Herring

If you haven’t made risotto before, then you should. Right now. Ditto if you haven’t made it in a while. It does require a lot of stirring, but the magical alchemy that turns arborio rice and stock into risotto is … Continue reading →

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Cappellini with Quick Chunky Tomato Sauce

Posted on March 18, 2007 by John Herring

Better, cheaper, and only slightly more work than the kind in a jar. Cappellini with Quick Chunky Tomato Sauce serves 4 1 tablespoon olive oil 1 small onion, minced (about 1/2 cup) 1 garlic clove, thinly sliced 1 28-oz can … Continue reading →

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Pasta with Rosemary & Sausage

Posted on March 6, 2007 by John Herring

This seems to be a pretty common recipe in Italian cookbooks, with minor variations. It’s pretty easy to cook up, although it does require a bit of recklessness with the heat. To get the best flavor from the sauce, you … Continue reading →

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Linguine alla Vongole

Posted on February 21, 2007 by John Herring

Clams! This is a really simple dish, but it does require a little bit of tedious hand work. Press forward, though and you’ll be rewarded with a traditional Italian dish that’s satisfying and healthy. Linguine alla Vongole [Linguine with (white) … Continue reading →

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