Orange juice and marmalade are great but why not try something different with winter's bright and sunny fruit?
It's time to consider simply elegant ideas for the holidays and special occasion gatherings ahead. Like caviar.
What do you do when you thought you ordered one donut in your grocery delivery list but instead you get a dozen? Diane De Filipi came up with three ways to use them up.
Meet a new olive oil crafted with old-word tradition and new-world science.
You may have to search to find these , but Romano beans are worth the hunt.
Moringa? Brussel sprout puffs? Popped lotus seeds? CBD honey? What made Diane's list of products to try in 2020?
Try a new, easy way to make stuffed cabbage.
On the track of a favorite fish she has enjoyed in Italy, Diane De Filipi finds it in Napa.
Whether you fill your mug with coffee or chili, it's a comfortable way to have a cozy break.
Diane shares recipes for her favorite Italian cakes.
Diane De Filipi shares culinary traditions and recipes from Renaissance Italy.
Dill pickles and peanut butter? Diane De Filipi has idea for fun with pickles.
Anthony Bourdain said, “An ounce of sauce covers a multitude of sins." Diane De Filipi provides recipes for her own favorites.
Fresh fruit in winter? Absolutely! Actually, one of my favorite fruits is only available when it’s cold outside. Winter pears.
When locals tell me that I have to check out something food-related, I listen.
I love carbs, but they don’t like me very much. For anyone watching their carbs, here is something to remember: Italian food is more than just pizza and pasta.
“Farm to table.” Once upon a time, this was not a familiar phrase. What comes next?
‘The Princess and the Pea,” written Hans Christian Andersen, is one of most famous references to peas. Maybe you remember Carol Burnett starring in the television musical interpretation of this children’s story? The younger among us may better recall the 1996 musical revival starring Sarah J…
Dried cranberries, dried apricots, dried mango, dried plums. One of these things is an impostor.
Here we are in the depths of winter. Sometimes it feels like 10 p.m. but we look at the clock and it only 5:30 p.m. Let’s bring some zest and brightness into the kitchen with the plentiful tangy and colorful citrus that’s abundant this time of year. The fragrance alone of citrus fruits is li…
So, I’m watching one of my favorite TV shows and the main character opts to pass on the donuts in the meeting room and instead shares that she’ll “just have some baby carrots.”
Soon crisp leaves will lay beneath our feet, leaving the trees to expose their spindly twigs. Days will get shorter and the colorfully tinged leaves of the vineyards will fade. Fall will announce its arrival.
I have to admit that even though I am a foodie and write about foodie things regularly, it’s often long stretches of time between my visits to local restaurants. So many wonderful choices here in the valley, and just not enough time.
I learned a long time ago that, for me, red wine loves chocolate. It’s not only just a piece of chocolate or a chocolate truffle, however.
The composition of a classic Italian meal, especially for celebrations, has many moving parts.
“Eating My Way Through Italy.” Yes, this could be me talking about my “Let’s Go Cook Italian” adventures. In this case, it’s about “Heading Off the Main Roads to Discover the Hidden Treasure of the Italian Table.” Again, sounds like what I love doing on my travels.
Living in the Napa Valley, we often hear the word “veraison” (ver-ay-zuhn), especially in July when there are breathtaking changes in the vineyards that surround us. The word veraison comes from the French, and is defined as “change of color of the grape berries”. From green to yellow, red a…
When I hit the road to Italy with my “Let’s Go Cook Italian” groups, I know the joyful moments that will greet me on the other end. The special moments and memories that come from these culinary adventures are due in no small part to our chef instructor, and my friend of many years, Chef Cri…
Make way for the winemakers of the future — young and natural winemakers who will be the next generation to build on the foundation of wine world trailblazers.
I’m constantly on the lookout for something truly new, interesting, innovative and just plain fun, but for mostly products that the average family might actually use.
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