Polenta

Did you know that Italy is one of the few European countries that do not feature potatoes prominently in its diet? That’s because there is polenta. I first took notice of this magnificent creation when I was 17. We were invited for lunch at Dario’s friends house in a small…

Caffè frullato

The traditional recipe for this amazing drink is by combining freshly-brewed espresso, a bit of flavored syrup with just enough ice in a blender to create a cold schiuma for the top. The version here at Cerines includes a lot more ice and whatever coffee has been brewed that is…

Weekend project: Flower in a pot

Our weekends here at Cerines are a series of projects that are not just limited to housekeeping or maintenance. Properly-planned projects from time-to-time lead to well-executed results, for a fraction of the cost of what you would spend buying things retail. While it’s nice to go shopping and pick up…

Tiramisù

A classic Cerines dessert. Servings: 16 There are many pretenders but there is only one: this is the tiramisù recipe that beats all others. I first learned to make this with zia Mariangela when I was a 17 year-old in Trento, Italy. Back in the States, I started making it…

Roast Leg of Lamb

Lamb is a traditional dish enjoyed on Easter Sunday here in the Mediterranean, and it all depends on where you find yourself and how it’s cooked in different ways: Souvla is bone-in, fist-sized chunks grilled over wood coals here in Cyprus; Ovelia is a whole lamb prepared over an open…

Not just plain-old Easter Eggs: Making pysanky

When I was a kid, my grandmother—the queen of crafting—introduced me to the art of pysanky Basically, you apply beeswax to the egg with a stylus nib in geometric patterns. The magic comes from dipping the egg in colors starting from light to dark, making designs on top of each…