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Oct 26, 2024 | 
corriere.it | Emiko Davies
Il libro In Cucina con Amore è nato nel 1968, quando Sophia Loren, incinta ma confinata in un’albergo di Ginevra per una gravidanza difficile, iniziò a cucinare per allontanare la noia e l’ansia di quei mesi. L’attrice pluripremiata degli anni d’oro di Hollywood aveva difficoltà ad avere figli e dopo l’esperienza di alcuni aborti spontanei trovò un dottore a Ginevra che riuscì ad aiutarla.
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Aug 24, 2024 | 
corriere.it | Emiko Davies
Carla Tomasi è stata una delle più grandi cuoche che ho avuto il piacere di conoscere e con cui ho cucinato. Preparava esattamente il tipo di cibo che amo: senza fronzoli, frugale, ma decisamente invitante e facile da realizzare. Viveva semplicemente, curando a Ostia il suo amato e abbondante orto, per lo più da sola (non per niente è conosciuta come La donna che sussurrava alle verdure).
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Aug 17, 2024 | 
read.substack.com | Emiko Davies |Elisabeth Luard |Saghar Setareh |Nic Annette Miller
This week’s digest was curated by Japanese-Australian cookbook author , who writes on Substack and is the author of six cookbooks. The latest, Gohan: Everyday Japanese Cooking, came out in October 2023 and won Fortnum & Mason’s Cookery Book of the Year Award. She has lived in Tuscany for the past 20 years.
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Aug 7, 2024 | 
corriere.it | Emiko Davies
Molly O’Neill era un giornalista e food writer americana conosciuta per la sua rubrica sul New York Times Sunday Magazine e per il pluripremiato New York Cookbook (1992) con 500 ricette. Nel 1995 ha pubblicato il suo secondo libro, A Well-Seasoned Appetite: Recipes from an American Kitchen, con ricette divise in capitoli secondo le stagioni.
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Jun 18, 2024 | 
ellegourmet.ca | Emiko Davies
In her book Gohan: Everyday Japanese Cooking, Japanese-Australian food writer Emiko Davies shares an in-depth tutorial for creating authentic sushi rolls at home. The technique may seem complicated, but practice makes perfect – and you can experiment with the fillings to keep things interesting. Davies writes:“Futomaki is one of those things that is brought to parties or picnics and that everyone loves for its colours and flavours.
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May 6, 2024 | 
corriere.it | Emiko Davies
I piselli alla fiorentina per misteriose ragioni che possono dipendere dall’olio saporoso di certi luoghi, dalla piccolezza dei piselli e dalla loro buccia delicata e dolce, è quasi impossibile mangiarli buoni fuori di Firenze, non parliamo poi fuori dalla Toscana». Così comincia la ricetta per i piselli alla fiorentina dell’artista Guido Peyron nel libro di cucina Note sulla cucina e altre cose, pubblicato nel 1956, quattro anni prima della morte.
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Apr 18, 2024 | 
sbs.com.au | Emiko Davies
serves 6 prep 20 minutescook 45 minutesdifficulty MidIngredients1 litre (4 cups) full-cream milk1 vanilla bean, split170 g (¾ cup) caster sugar2 whole eggs6 egg yolksChilling time: overnightInstructionsHeat the milk and vanilla bean in a small saucepan over medium heat. Before it simmers, reduce the heat to low to ensure a gentle simmer – taking care to avoid it overflowing. Gently simmer on low for 10 minutes, then remove from the heat and strain into a jug with a fine mesh sieve.
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Mar 16, 2024 | 
delicious.com.au | Emiko Davies
“This is a great side dish to accompany any meal, really, but is also a wonderful sandwich filling (including with the torta di ceci). The key here is to not use any oil or grease at all; you want a dry pan. You’ll dress the eggplant later with oil, and this way, it soaks up less oil and isn’t as heavy. You can make this with zucchini, too.” Begin this recipe at least 4 hours ahead.
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Mar 16, 2024 | 
delicious.com.au | Emiko Davies
“To make cecina, or torta di ceci, you’ll need to replicate a pizza oven environment – heat your oven to the hottest it goes and use the lowest shelf so your cecina gets a blast of heat from the bottom. I use a special cecina pan for this, which looks like a large pizza tray, but is heavy-bottomed and made of copper. Cecina is usually served warm with freshly ground black pepper and extra virgin olive oil, and eaten as a snack.
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Mar 16, 2024 | 
delicious.com.au | Emiko Davies
“Lasagne, or pasta al forno, is my mother-inlaw Angela’s signature dish – the one most requested by her grandchildren and the one she prepares for every family gathering. It’s baked until bubbling and crisp, and, since it’s usually being taken to someone’s house, it’s done well in advance. This, I believe, is part of the secret to a good pasta al forno: when the whole thing settles and the flavours mingle.
