This recipe uses a cheap grappa to create a delicious, drunken dish.
You say you don’t like anchovies. Too salty. Too fishy. Or you think you already know all you want to know about anchovies. Maybe you should reconsider?
Gourmet sea salts are all the rage, but is the flavor worth the hype?
Soup doesn’t have to be a long drawn out, multi-hour event. You can make this creamy red onion soup in about half an hour.
If you haven’t tried the combo of blue cheese and pear before you owe it to yourself to make this salad, which will be in season for months to come.
Finnish food gets a bad rap but there is plenty to love from the Scandinavian country, including this sweet, cardamom-scented breakfast loaf.
A Casa dell’ Acqua in small town in Umbria, Italy dispenses still or bubbly water for cheap and becomes a town gathering place.
Most Italians BBQ over wood fires, and while they are more trouble than flipping the switch on a gas grill, the results are also much more flavorful.
Preparing the parmigiana can be time consuming, but well worth it and your kitchen will smell delicious while you work.
You have to like asparagus if you are in Italy in the spring. There is no escaping the spears, they are in every mercato, every supermarket, on every menu.
Crunchy Roasted Potatoes with Prosciutto are perfect to bring to the next Holiday Party. Tasty, simple to make, pretty and transportable.
Judith Klinger finds herself in wonderland on Lago Tresimano in Umbria, Italy.
This recipe from Judith Klinger was inspired by the traditional Provencal fish soup that is served with aioli.
A chilled glass of rose wine, a crisp salad of just picked greens, and a simple savory tart make a near perfect summer lunch.
Tucked into an anonymous strip mall in the town of Umbertide in Italy, the Enoteca Wine Club is a hidden little jewel box of a wine shop and osteria.
Judith Klinger, with an Italian poultrified take on the classic British Shepherd’s Pie.
The Locanda al Gambero Rosso in the Emilia Romagna region of Italy is one of those places that can’t be duplicated elsewhere.
Judith Klinger with a classic dish that usually lasts for a lot longer than just one meal.