Recipes by Frank Fariello

Spiedini e arrosticini (Italian Kabobs)

Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more…

Pizzette fritte (Little Fried Pizzas)

I’ve said before and I’ll say it again: is there anything more primally satisfying than fried dough? If there…

Scamorza alla piastra (Griddled Scamorza Cheese)

Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, scamorza is a cheese made from…

Scarola aglio e olio (Sautéed Escarole)

One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were…

Columbus Day Special: Chicken Parmesan

It’s become a tradition on this blog to dedicate a post every Columbus Day to Italian-American dishes like the…

Focaccia al rosmarino (Rosemary Flat Bread)

A short post this week. Things are crazy.Here’s another great snack you can make starting with a basic pizza…

On Authenticity

My great aunt back in her home town of Apice (BN).What exactly is ‘authentic’ Italian food? It may be hard to define, but Italians know it when they…

Torta di mele (Apple Torte)

A quick post as we prepare to batten down the hatches before Sandy hits town:Here’s a homely version of an apple torte that could hardly be easier.…

Pane casereccio (Homemade Bread)

I am not a baker. Never have been. I have always found stove-top cooking fun and easy but baking is a very…

Pollo al vino bianco con funghi