@ericademane

A Cook and Her Herbs: Three Great Easy Sauces Using Midsummer Herbs

A Cook and Her Herbs: My June Herb Garden, and a Salad Burnet and Cucumber Salad

Riso Nero Venere with Scallops, Saffron, Pastis, and Basil

A Cook and Her Herbs: Risotto with Preboggion, Upstate New York–Style

A Cook and Her Herbs: How to Make Stinging Nettle Risotto

A Cook and Her Herbs: Homemade Stinging Nettle Pappardelle with a Walnut and Spring Onion Condimento

I Love Parsley—plus a Recipe for Fettuccine with Scallops and Parsley Lemon Pesto

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Women with Fish

NEW RECIPE: Fava and Caciocavallo Salad with Torn Mint Leaves

RECIPE: Escarole and the Italian American Mind, plus a Recipe for Gemelli with Escarole, Anchovies, Raisins, and Pine Nuts

A Cook and Her Herbs: Buying Supermarket Herbs, and a Recipe for Pistachio and Mint Pesto

VIDEO: A Cook and Her Herbs: How I Make a Provençal Raito Sauce for Christmas Eve Fish

VIDEO: I Cook a Whole Fish with Rosemary Pesto

BOOK: Pasta: Williams-Sonoma Collection

BOOK: Pasta Improvvisata: How to Improvise in Classic Italian Style

RECIPE: A Quick Winter Ragù with Sausage, Rosemary, Fennel, and a Splash of Cream

RECIPE: How to Cook an Octopus: A Recipe for Bucatini with Octopus, Vermouth, and Basil

RECIPE: Oven-Seared Chicken with Grapes, Rosemary, and Grappa

RECIPE: Pears Poached with Red Wine, Rosemary, and Vanilla

RECIPE: Bitter Greens and Mandarin Orange Dust Salad, with an Anchovy Vinaigrette

RECIPE: Baccalà for Christmas Eve: Three Favorite Recipes

RECIPE: Braised Eggplant with Cinnamon, Honey, and Mint

RECIPE: Clay Pot Calamari with Sweet Spices

RECIPE: Pan-Fried Lamb Chops with a Thyme and Parmigiano Crust

RECIPE: Polpettone with Ricotta, Pistachios, and Prosciutto

RECIPE: Ricotta Baked with Fresh Bay Leaves

Cooking Videos