Sitemap - 2024 - Notes from Emiko’s Kitchen
Kanten, the first food made in Japan
A walk down Kappabashi, Tokyo's "Kitchen Street"
Panforte, a spiced Tuscan Christmas treat
Meet Mia LaRocca, beekeeper, cheesemaker, gardener and creative in Abruzzo
White truffles and Tuscan impressionists
A Birthday Lunch and Stuffed Chicken recipe
Autumn in Elizabeth Romer's "The Tuscan Year"
Advice from Nigella Lawson's How to Eat
Blue crab rigatoni with colatura di alici
Marco's giardiniera (mixed Italian pickles)
Upcoming Events, Classes and Workshops
A story (or a cautionary tale?) about the Tuscan summer
Making sun dried tomato paste in Sicily
Things I learned from the great Roman cook, Carla Tomasi
Reasons for homemade cake, mangonada, and appetite adornment
An effortless, chilled Japanese noodle dish for hot summer days
Is overtourism killing Florence's dining scene?
What I learned in 48 hours with Massimo Bottura
The cookbook that propelled my love of food writing
Apricot sorbet/granita and three spring workshops
Blessed bread on the Gargano peninsula
Favourites from Puglia to Venice to Modena to Sicily
Biscotti Regina recipe from Anna Tasca Lanza
Announcing: Culinary Tuscany with Stellavision: A Size Inclusive Journey
Jasmine flowers and rebel women in Sicily
The NY Times 25 Essential Pasta Dishes
Searching for ancestors in Taranto, Puglia
Spring: artichokes, swallows and wisteria
A Normandy chicken dish in Tuscany
What you can learn from a 1945 Encyclopaedia for Italian housewives
Red bean buns and all the possibilities
Join me in a subscribers only online cook along!
An interview with Alice Adams Carosi: The Australian cook behind Rome's Latteria Studio
A Palestinian Roast Chicken recipe from Yasmin Khan's Zaitoun
Oyakodon, a comforting Japanese dish
The most beautiful places I visited in Italy in 2023