We swoon to this inspired collision of several strong-willed ingredients, each playing nicely but shouting, “Taste me!”
About Toni Lydecker
Toni Lydecker is a journalist and cookbook author whose specialty is regional Italian cooking. Her articles on food and culinary travel have appeared in Wine Enthusiast, Cooking Light, Fine Cooking, Health, Plate, Executive Traveler, and The Washington Post. Lydecker is the author of Serves One, Seafood Siciliana, and her most recent cookbook, Piatto Unico.
Baked Mussels with Crisped Bread Crumbs
Oct 07, 2009 by
Baked mussels topped with bread crumbs are a Sicilian favorite. The mussels are cooked in a skillet until opened then baked until golden brown.
- Quick Glance
- 30 M
- 40 M
- 1
Saffron Pasta Salad with Tuna and Fresh Herbs
Oct 07, 2009 by
This pasta salad with tuna is tinted yellow by saffron. The pasta salad is easy to cook and can be made ahead. For the salad use big pasta for big effect.
- Quick Glance
- 25 M
- 35 M
- 0
Mahi Mahi Stewed with Cherry Tomatoes and Capers
Oct 07, 2009 by
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
- Quick Glance
- 20 M
- 30 M
- 8