"marcella hazan" news and stories

• All around Portland, chefs are creating signature breakfast sandwiches. They're offering up some of their recipes for you to try, including Little Red Bike Cafe's Alleycat Sandwich, Caramelized Onions, Grand Central Bakery's Egg Bolo Sandwich, Tomato Relish, Pine State Biscuits' Reggie Deluxe, Savory Sausage Gravy, Southern Buttermilk Fried Chicken and Sharon's Flaky Buttermilk Biscuits.
  
• Katherine Miller is hoping to help her husband expand his dinner repertoire with the aide of a couple of cookbooks and a shopping list.
• Marcella Hazan recently published a memoir, the FoodDay offers their take on the iconic Italian cook's bio.
• Here's a dish that will let the last of your summer tomatoes have their day in the sun.
• Stumped by the delicata squash in your CSA box? Look no further for answers!
• How to handle an invasion of pantry pests.
• Check the Market Basket for a gurgling fish-shaped pitcher, a lovely leaf platter and a blown green glass apple.
• Want a bowl of chowder but without all the calories? Switch to tomato-based Manhattan clam chowder.
• Ivy Manning offers up a vegetarian-friendly meal of Salad With Sauteed Chanterelles and Farm FreshFried Eggs.
  

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Locally milled, boutique flour is a growing trend.

Grande dame of Italian cookbooks Marcella Hazan has a new memoir.

A classic Frank Bruni takedown of a restaurant that's more about seeing and being seen than the food.

Eric Asimov writes about a radical California winery.

The Minimalist does summer soup.

An uncooked plum sauce is perfect for drizzling over pork tenderloin. With recipe.

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The Classic Italian Cookbook was Marcella Hazan's very first cookbook, first published in 1973. Hazan was born in Italy and moved with to New York with her husband in the mid-fifties. She had never cooked when she lived in Italy, but quickly started preparing meals in order to create the flavors and dishes she knew and loved back home. That turned into a cooking school and a gig writing about food for the New York Times. Food historians credit her with bringing authentic Italian food to the United States.

I picked up my copy at a thrift store (I seem to get a lot of cookbooks that way) recently. It's just a small trade paperback, but there are variety of editions available. It is a fantastic book to have a reference if you want to explore Italian cooking (although she says straight out in the book that really there is no such think as a single Italian cuisine, instead there are a variety of regional cuisines).

Being that I have something of an obsession with eggs (an increasingly well documented one, at that) it is no wonder that my copy seems to open automatically to the Frittata section. I am now planning one with artichokes for a brunch this weekend. I can't wait!

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As a full-time college student, I rarely had the time to devote a whole day to a meal. When I successfully defended my thesis a month before graduation, I decided that it was time to make dinner.

Throughout my four years at a small liberal arts school in Florida, I tried not to let the restrictions of dorm life hinder my ability to cook well. When I was getting ready to start school, I called the residence life office to see if my dorm would have any cooking facilities. They told me that the rooms had no facilities, but that there were communal kitchens in each of the dorm complexes. Whomever I spoke with assured me that I would be put in a room near one of these kitchens. Not totally satisfied with the prospect of leaving my room to make a grilled cheese sandwich, I e-mailed residence life and asked what their policy was on students using cooking equipment-hot plates, toasters, microwaves-in their rooms. The reply told me that microwaves were just fine, but that other electric cooking equipment, such as toaster ovens, fell under the category of "Oh, god no!"

[Photo: Nick Vagnoni]