This recipe is a smaller take on the popular Italian Christmas fruit-bread, Panettone. ‘Personal Panettone’, I call them, or Panettoncino if you want to be linguistically correct! These little darlings are not only simple to make, they also make great Christmas projects for the children and a terrific gift for […]
This recipe is for the popular, and incredibly tasty, Italian Christmas fruit-bread: Panettone. These fruit breads are not only simple to make, they also make great Christmas projects for the children and a terrific gift for friends and family. The history of Panettone itself is a varied one: This popular […]
Oh the humble, simple lentil. Small, nondescript and bland, this legume has always been a bit-player on the stage who rarely gets a chance to strut and fret his hour in the spotlight. Lentils may be a tad dull and bland, but they are inexpensive, filling, nutritious and very easy to make. […]
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made popular as a type of cake (Galette Des Rois) associated with the Epiphany, celebrated on January 6th, in Catholic liturgical tradition with […]
First of all, we all need to understand one basic thing: there’s no need to ever buy bread from the shops when you know how to make your own. It’s very easy to make a nice loaf of bread and it should never cost you more than $1 when you add up […]
This recipe is for the popular, and incredibly tasty, Italian Christmas fruit-bread: Panettone. These fruit breads are not only simple to make, they also make great Christmas projects for the children and a terrific gift for friends and family. The history of Panettone itself is a varied one: This popular […]
This recipe is a smaller take on the popular Italian Christmas fruit-bread, Panettone. Mini Panettone, or Panettoncino if you want to be linguistically correct!
Enjoy this sourdough bread recipe from culinary archaeologist, Farrell Monaco, that features key ingredients from ancient Mediterranean cultures.
The mighty bean: You can boil the tar out of them, serve them with brown rice, and perpetuate that pesky myth that beans are dull and boring or you can try a recipe like this one and bring the sexy back! The bean (or pulse) belongs to the legume family […]
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Economist, Esquire Magazine, SAPIENS Magazine, Verve Magazine, Saveur Magazine and Milk Street. In November of 2020, Farrell co-produced, wrote and presented a video on the history of the date palm fruit with The Getty Museum (Los Angeles, USA).
