Bruschetta con Salmone | Taste of Wilmington
Thank you to everyone that came out to my appearance today at the Taste of Wilmington event in Wilmington Delaware. Although the weather was miserable many of my fans still…
Taste of Wilmington | Come Meet Me
If you are looking for an event to do on a (probably) rainy Sunday afternoon- come out to see us tomorrow (Sunday, June 25th) form 12 to 5 at the…
How To Choose Gelato Flavors Like an Italian Chef
How to choose your gelato flavors? A most important decision. One of my favorite past times is to spend time just watching people reacting to food that they have ordered…
How to Prepare Your Backyard for Outdoor Entertaining | A Drink Your Guests Will Love
As promised we are continuing with our outdoor entertaining series and hope everyone is having a wonderful Memorial Day weekend- wherever you are!! The Space. The weekend before your garden…
The Garden of Eating | The Start of Summer
www.marialiberati.com http://spaghettiatmidnight.blogspot.com Summer is the season of far off getaways to exotic locales and beachfront bonfires. In Euorpe we look forward to fireworks on the beaches on the Riviera. It…
How To Make Spaghetti al Fresco Riviera
Alfonso and I made a trip along the Riviera by car recently. I can describe this trip with memories of vivid blues and greens that I have never seen before...and…
The Origins of Spices
Spices are so important in any style of cooking to enhance the flavor of your foods. Most cultures have a tradition with certain spices, herbs and flavorings. Unfortunately, in the…
A Chef's Thoughts on "A Touch of Ginger" | My Favorite Saffron Recipe
I must admit, I am a foreign" film-aholic". I just caught a 'delicious' film that is worth blogging about. It s actually a Greek film but I saw it…
Garden Of Eating
May 27, 2006Garden of Eating, Part IV (Il Posto- the place) (copyright Maria Liberati 2006)Filed under: La Dolce Vita — Maria @ 8:06 pm Edit ThisAs promised we are continuing…
Where did the birthday candle come from?
I have always found it fascinating, when studying culinary arts in Europe, to find that certain foods and dishes we use today are derived from the ancient Romans or Greeks.…