Rachel Laudan

Just had this question from Bonna Flynn. I’ve been on line looking unsuccessfully for a description/recipe which we’ve been making in my Italian family for 3 generations called Rovellini (sp?). It’s very thinly slice round or flank steak, pounded, then egged, breaded, and fried. It’s served either dry with lemon, or baked in a seasoned [...]

An ah ha moment.  I was re-reading the best book we have on the history of pasta, Pasta The Story of a Universal Food, by Silvano Serventi and Francoise Sabban when I ran across this sentence. What was generally called . . .  “Italian pasta” was actually pasta from Genoa and Naples; pasta from other [...]

Food shopping in Mexico is changing so fast it’s hard to keep up. Every trip even to Sam’s and Costco offers lots of food for thought.  Here are three for today. 1. The big Italian pasta company Barilla is taking on traditional Mexican pasta.  Of course for ages the Wal-Mart chain has been selling Barilla [...]