domenicacooks Another #pasta #frittata because...why not? This one with pancetta, zucchini, basil, and cream. #dinner 10h

» LOG IN to write comment.

domenicacooks Every year around this time I break down and buy Virginia corn. I know I will be disappointed; I know it will taste bland and starchy, it will pale in comparison to sweet corn from Jersey or Michigan. But I can't help it. I guess hope springs eternal, right? # UPDATE: This corn was surprisingly good, sweet and juicy. Here's to low expectations! 13h
  •   domenicacooks @gmcguireinrome Probably because Rehoboth is closer to Jersey! 12h
  •   domenicacooks @jurakoncius That's the first time I've ever inspired someone where decor is concerned 12h
  •   jrzybeth Try boiling it (or steaming) with a little sugar in the water. I learned that from a corn farmer in the Midwest a long time ago. It works like a charm on iffy corn. 12h
  •   domenicacooks @jrzybeth Excellent, thanks! 12h
  •   greeneyedleo49 I miss the Silver Queen corn I used to buy when I lived in MD. 10h
  •   cocovance We had Michigan sweet corn this week; it was so good. Oh, and Michigan sour cherries, with which I made a clafoutis. 9h
  •   scottvance The only thing better than saying clafoutis is eating it. 7h
  •   dreamingitalian Best corn Hamptons Long Island Round swamp farm. 3h

» LOG IN to write comment.

domenicacooks Pickled 2d

» LOG IN to write comment.

domenicacooks Pretty and IMHO underappreciated. Red cabbage | Cavolo cappuccio rosso. How do you like to use it? 3d

» LOG IN to write comment.

domenicacooks How to beat the Monday blues, aka lunch. Golden tomatoes, mozzarella, arugula from the #GardenOfNeglect. #lunch #meatlessmonday #italianfood 3d

» LOG IN to write comment.

domenicacooks Sunday stuzzichini # 4d

» LOG IN to write comment.

  •   ciaochowlinda Why do I not bake these at other times of the year? Your family must be loving all this. 4d
  •   domenicacooks @ciaochowlinda They appreciate NOTHING those ingrates 4d
  •   ciaochowlinda I can't believe that! But if it's really true, send them to me. I will appreciate them immeasurably. 4d
  •   tutti_dolci 4d
  •   anneburling I do believe those are my favorites. Are they an iteration of Viennese crescents? 4d
  •   ztastylife Ottimi anche fuori stagione! 3d

» LOG IN to write comment.

» LOG IN to write comment.

  •   simospa Che buono, l'ho bevuto a Roma quest'estate 4d

» LOG IN to write comment.

  •   egoniac Ahhh!! Jahahaha!! 4d
  •   ginettezakko Hi Domenica I'm a big fan of yours! What are those handsome cookies your are making? 4d
  •   ciaochowlinda Yes what flavors you got going? 4d

» LOG IN to write comment.

domenicacooks Spaghetti frittata just pulled from under the broiler. Still sizzling. #dinner #friday #vsco #vscocam #vscocooking #vscofood 5d

» LOG IN to write comment.

domenicacooks Grape nuts, ginger granola, sweet apricots and blueberries from #TwinSpringsFruitFarm, 1% milk. Oh, and a generous splash of half & half. Happy Friday 6d

» LOG IN to write comment.

domenicacooks #TBT to last Thursday when I was sweltering in the Eternal City...and loving every minute of it. Looking forward to being back in September. #Roma #rome #travel #howisummer # 7d

» LOG IN to write comment.

domenicacooks La bella panzanella | panzanella with mint and basil from the #GardenOfNeglect. Not pictured: burrata and prosciutto. #dinner 1w

» LOG IN to write comment.

domenicacooks Peach caprese salad. Thanks for the inspiration @italianbellavita! # # 1w

» LOG IN to write comment.

domenicacooks A beautiful peach tree right in the heart of Old Town Alexandria! #extraordinaryALX # 1w

» LOG IN to write comment.

domenicacooks What's the first thing I cooked when I got back from #Italy? My friend Giulia's ciabotto, a savory summer vegetable stew. The #recipe is now posted #ontheblog (direct link in profile). 1w
  •   emikodavies Oh wow! Just read your blog post out ofcuriosity because last week I posted an almost identical recipe (minus the white wine) of a dish from Elba Island with a very unusual name that I have been trying to find out more about - gurguglione. Supposedly it comes from pirates that occupied part of the island. This sort of thing fascinates me! 1w
  •   domenicacooks @emikodavies Now I'm going to go read yours. I'll update my post with a link. This is what makes Italian food endlessly fascinating! 1w
  •   emikodavies Oops pressed send too quickly! Meant to add -- yes, fascinating and it's the similarity (as well as the names) that interests me. It's over on my food52 column Regional Italian Food, if you're interested in comparing! 1w
  •   mynextmeal @dmazz1 This will be on the menu soon! 1w
  •   greeneyedleo49 This is beautiful! Our grocery store has beautiful veggies from nearby local farms so this ciabotto will definitely be on the menu this weekend! 1w
  •   ez68 Eccolo! 1w
  •   casalecenturioneabruzzo @greeneyedleo49 what a great idea! 6d

» LOG IN to write comment.

domenicacooks I ️ homemade preserves. Sour cherry on the left and caramel pear ~ a @mrswheelbarrow recipe ~ on the right. 1w

» LOG IN to write comment.

domenicacooks Tart + sweet + savory 1w

» LOG IN to write comment.

domenicacooks Pane olio pomodoro on #deruta for lunch. #weekendeats #howisummer # 2w

» LOG IN to write comment.