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About.com   Italian Food
In the Spotlight | More Topics | Top Picks |
  from Kyle Phillips
A look, in particular; About has redesigned the look of the sites, and is now in the process of doing comparison tests, so that's what's going on if you see one look when you visit the site once, and another then next time. I think the new look is a distinct improvement, and will be happy when the testing is done. Speaking of new, a quick rundown of the most recent recipes I haven't already mentioned:

 
In the Spotlight
Artusi's Black Risotto With Florentine-Style Cuttlefish
A reader recently asked for cuttlefish with peas (and no tomato). Artusi gives a recipe, tying it to his Black (i.e. inky) cuttlefish risotto recipe. Quite tasty!

 
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Alessio's Ridiculously Easy "Steamed" Asparagus
I spent a couple of days last week taking pictures as a friend held a cooking class, and I'll be posting recipes (with lots of photos) shortly. But I did want to mention this very easy way to steam asparagus, which will take care of itself as you do other things in the kitchen. Definitely a keeper.

 
Tasty Meringued Fruit Cocktail
This tasty, creamy fruit cocktail is a perfect example of the way modern Italian cooks are greeting new ingredients: mangoes are not native to Italy, but are much more common than they once were, and cheaper too. This is cool, refreshing, and will be very nice when it's hot out.

 
 
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Top Picks - Favorite Lemony Recipes  from your Italian Food Guide
Lemons are, after oranges, the most popular citrus fruit grown in Italy. While some gourmands frown at squeezing a lemon over fried foods, e.g. veal cutlets or fish -- they say it masks the flavor of the food -- I find a little freshly squeezed lemon to be quite refreshing, especially on a hot day. There are other things too, including Limoncello...

1) Frying Squash and Zucchini Blossoms
Even if you don't like zucchini or squash, their blossoms are reason enough to plant them in your garden. Fried zucchini blossoms do have one serious defect, alas: They go very fast.

2) Svizzere, or Kyle's Burgers
These aren't exactly Italian, but all my Italian in-laws -- even my father-in-law, who normally recoils from Svizzere, as hamburgers are known in Italy -- ask for more of these.

3) How Done is that Steak?
If you've ever watched a chef grill meats, you'll be surprised at how much touching (the meat) there is. It's the best way to judge doneness, and Bob Pastorio's directions are delightful.

 
Home Makeovers: Simplified
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Get everything you need to know about sprucing up your home for spring, from room redesigns to quick DIY projects.

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