We swoon to this inspired collision of several strong-willed ingredients, each playing nicely but shouting, “Taste me!”
- Quick Glance
- 10 M
- 25 M
- 2
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. @tonilydecker
Baked Mussels with Crisped Bread Crumbs
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
- 30 M
- 40 M
- 1
Saffron Pasta Salad with Tuna
Anyone who thinks Sicilian men don’t cook should meet Giuseppe Scarlata, a native who likes to create dishes alla fantasia.
- Quick Glance
- 25 M
- 35 M
- 0
Mahi Mahi Stewed with Cherry Tomatoes and Capers
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.
- 20 M
- 30 M
- 6