Smoked salmon is well loved in our house. It’s so versatile and delicious on scrambled eggs, as a creamy pâté, in sushi rolls, tarts, chowder or soups, blinis, quesadillas and so forth. Some enjoy smoked salmon in spaghetti carbonnara which I was almost tempted to make but felt I wanted the salmon to be center stage and leave the creaminess (ahem calories) behind. This dish can be ready in the time it takes to boil the pasta…I kid you not! Continue Reading →
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The culinary snoop in me wonders if this well-known classic Italian dish originated in Italy or the USA. Turns out it’s all American! Italians from 1890 to 1920 emigrated to America by the millions. These impoverished immigrants (some on the brink of starvation) went from spending 75 percent of their income on food in Italy to only 25 percent of their income on food in America. With more money came more food. Continue Reading →
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