There’s something magical about the resilience of perennial herbs. Year after year, they push through the soil, unfazed by the seasons, bringing life and flavor back to our kitchens. Today, we’re diving into the wonderful world of perennial pesto, a vibrant and versatile twist on the classic sauce, using herbs like lemon balm, mint, oregano, and even the prickly yet nutritious stinging nettle. Jump to Pesto Recipes Jump to Wine Pairing Suggestions Jump to 20 Ways to Use Pes

If you've never heard of Torta d’Erbe, Torta di Patate, or Torta di Zucca, you're not alone. Many Italian Americans might scratch their heads at these names. These savory delights, cherished in the mountainous Alto Val Taro  region (also often referred to as Val di Taro) west of Parma and the northern reaches of Tuscany bordering Alto Val Taro, are a delightful little secret that begs to be shared. I have fond—and rather amusing—memories of packing them for school lunches,

My passion for cooking was sparked in Astoria, Queens, where my Italian grandmother, Elena, crafted her culinary creations. Yet, its true origin traces back to a town in the Comune of Bardi, nestled in the Alta Val Taro region of northwestern Italy. Sometimes we would visit her in Astoria, and other times she would journey to our home just north of New York City. Each encounter was a revelation of flavors. Stuffed artichokes revealing secrets of the old country, ravioli t

As spring paints its vibrant canvas across the landscape, the culinary world eagerly anticipates the emergence of fresh and adventurous flavors.  For me, this time of year is marked by the joyous sight of nettles sprouting from my garden bed.  While my adult children may recoil in fear of touching these prickly greens, I can't help but feel a surge of excitement knowing that nettle ravioli season has arrived.  My discovery of nettles began unintentionally; mistaking them for