Made in Sicily

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements in combination....

The history of this Sicilian pasta dish is quite interesting. For Lent, Sicilians are not allowed to eat eggs, and on Good Friday, they...

Spaghetti is one of the most frequently eaten pastas, simple to cook, and great with kids. It is a quick and easy dinner. This recipe is...

Sciusceddu is a mouthful, it is delicious! It is a soup, but I call it a meal. It originated in the city of Messina and is strongly associated with Easter. It is served at Easter lunch and symbolises renewal and abundance. The meat symbolises the end of the Lenten fast, and the eggs and cheese highlight abundance. The history of Sciusceddu is layered and deep. The earliest references date back to the 4th century to a cheese and cheese soup called "juscellum). The Arabs added spices to the...

I have been making some lighter fare recently for a number of reasons, but mainly to be healthy. When folks think of light food, they...

Here is another wonderful ragu to contrast with the Wild mushroom ragout with ziti that was published a few weeks ago. Again, this ragu...

Sicilian cuisine is about light flavours that reflect the life of the island. Fresh, wonderful ingredients and seasonal cooking highlight...

Pesto has become such a common sauce and you can get bottled varieties at almost any store. These sauces are generally submerged under a...