Tag Archives: parmigiano-reggiano

The Story of San Marzano Tomatoes

Posted on November 14, 2011 by J.C. Reid

Rega brand DOP San Marzano Tomatoes In the food-mad country of Italy there are several ingredients that are venerated above all others. Parmigiano-Reggiano cheese, Prosciutto di Parma ham, and Aceto Balsamico Tradizionale di Modena vinegar are just a few that … Continue reading →

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Building the Perfect Carbonara: The Ingredients Part 1

Posted on October 4, 2011 by J.C. Reid

Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I talked about the history of carbonara … Continue reading →

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Building the Perfect Carbonara: A Roman Puzzle

Posted on October 4, 2011 by J.C. Reid

A Roman Puzzle A recipe is a funny thing. Often you’ll follow the instructions exactly and the dish still turns out poorly. It’s like something’s been left out, or gets lost in the translation, and you have to read between … Continue reading →

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Link Feast: 12.19.08 (Cheese bail-out edition)

Posted on December 19, 2008 by J.C. Reid

Bail-out fever has crossed the pond. If the price of a Parmesan wheel is so low, why am I still paying $20/pound at Central Market? Hard Times for Parmigiano Makers – The Parmesan cheese industry is not too big to … Continue reading →

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Fettuccine Alfredo: How do I love thee…

Posted on March 11, 2007 by J.C. Reid

Fettuccine Alfredo is one of those dishes that looks simple on paper, yet you can spend a lifetime perfecting it. It’s also unique in that it’s an Italian-inspired dish (the Italian version being Fettuccine al burro) that contains no garlic … Continue reading →

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