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Basics: How to Make Béchamel Sauce
During the next few months, I’m planning on posting several recipes that will be tagged “basics”. I decided to break them out into separate posts in order to give you more specific guidance on how to...
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Basics: How to Make Classic Tomato Sauce
The last of my Christmas cookies have been baked, my gift tins have been shipped off, and Christmas cards are in the mail. I had hoped to stay on my blogging schedule this month, but instead, I’ve been...
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Basics: How to Make Amatriciana Pasta Sauce
The origins of Amatriciana pasta sauce are drenched in debate. Most people claim the sauce originated in the town of Amatrice, located 60 miles northeast of Rome. In Rome, many chefs and home cooks...
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Basics: Marcella Hazan’s Tomato Sauce with Butter and Onion
I’m continuing to work through my list of “basics” recipes, and today I’m sharing one of my favorites: tomato sauce with butter and onion. The first time I tasted tomato sauce with butter in it was in...
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Pesto Genovese
I never gave much thought to the seasonality of fresh produce. I grew up eating seasonally both at home in Maryland and at the homes of my paternal grandparents, and great-aunts in Italy. There was a...
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Spinach Herb Pesto
Happy spring everyone! It’s been a flurry of activity here at Casa Scalzitti for the past few weeks. After finally recovering from the miserable virus we caught in Italy, Peter and I sprung into action...
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