Do you make pizza dough?Yes.This is the same thing. Very easy. When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. Now you stir it hard until it comes to...
Now we're going to one of the coolest places in Florence.Where's that?A pharmacy.You're taking the princess to a drugstore?I said a pharmacy. Climb on.Profumo Farmaceutica di Santa Maria Novella is a...
He took a moment to regain his composure, but he got it right on the next take and finally began to make the Bolognese sauce. The pan on the stove had butter that we had already partially melted, and...
Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervi...
I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusias...
I bought several bars of pomegranate hand soap for gifts. The salesgirl explained that the soap was made with aged milk and all-natural ingredients. Much of it was still done by hand and always with g...
One platter held two fillets of salmon, each thinly sliced and surrounded by appropriate garnishes and small rounds of dark bread. The other platter had a lush assortment of appetizers.Why, that's per...
My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with eithe...
Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on ou...
She told the audience that they were going to make a fine old chestnut, Baked Alaska. First you have to have a soft meringue, at just the perfect stage. The camera went in for a close-up of the mering...
Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is...
Put on bibs, shake the lobster for the camera, tickle its swimmerets, remove and crack the claw, dip and eat. Cut open the stomach, taste tomalley and roe, remove body meat, dip, and eat. Suck and nib...
That night, I wore a dress that Mary had picked out for my trip. I had told her that I wouldn't need anything that dressy, but she'd convinced me otherwise. You don't know who you'll meet, since you'l...
We'll be in Parma, Bologna, Florence, Ravenna, and the hills of Chianti with our own 'Morning in America' chef, Casey Costello, who will cook in the kitchens with real Italians. We'll show you how tru...