A lot of folks ask me about olive oil, so here’s the deal. I use extra virgin for everything, including deep frying. There’s no comparison to other oils. Don’t believe me? Try frying your french fries next time in EVOO.
I generally have two types: a good one for frying and sauteing, and an amazing one for drizzling over and finishing bruschetta, salads, pastas, meats, etc.
To find that amazing bottle, you can go to a gourmet supermarket, deli, or cheese shop and ask them to try out a few, or check out your favorite Italian wine maker — they often make an excellent olive oil.
Continue Reading David Rocco Talks Olive Oil
Pear & Chestnut Verrine Flavored with Rum Anejo, from Tribeca Grill
Last Saturday, over 50 pastry chefs from New York City restaurants and bakeries competed at the Sweet event, part of the New York Wine and Food Festival. It was a fantastic confectionery spectacle, featuring some truly unique sweet treats.
Continue Reading Unique Sweets
This fall, Cooking Channel is serving up all-new shows that will get you in the kitchen, cooking up all kinds of delicious eats. Here’s a sneak peek at what’s coming!
Continue Reading Cooking Channel Fall Preview
Pix Potluck: Mixed Berry Pavlova with Lemon Curd - Elisabeth Panettiere Palatiello
It’s still summer, kids, and blueberries could not be sweeter. If you’ve already made the pie, poured on the cream, dressed up the cereal and hit your blueberry hill, fear not. Facebooker Elisabeth shared a sinful sanctuary for your best berries…
Continue Reading Pix Potluck: Fresh Berry Pavlova
David hanging out in Florence
This summer, I lived vicariously through David Rocco as he traversed Italy for three weeks to work on his second cookbook and scout locations for the next season of David Rocco’s Dolce Vita. Every day I’d check his Facebook fan page for the next mouth-watering update as David cooked and ate his way through Sicily, the Amalfi Coast and Florence.
Continue Reading David Rocco’s Updates from Italy
Summer in a bowl: David Rocco's panzanella salad
On a sweltering Sunday, the last thing I wanted to do was turn on a burner or the oven. It was the perfect day for light, refreshing no-cook recipes. Maybe a salad, I thought, but not any old boring jumble of lettuce and dressing. A couple fresh Italian salads from David Rocco’s Dolce Vita caught my eye and I knew they’d make an ideal summer meal.
Continue Reading Cooking the Channel: A Duo of David Rocco Salads
Egg and Asparagus Quiche?
We’re loving the fan photos shared on our Facebook page and this shot caught our eye today. Katalin has been sharing amazing shots (have you seen her strawberry rhubarb pie??) but this felt like a nice one for the beginning of summer…
Continue Reading Pix Potluck – Eggs-ceptional Looking Dish
Roger Mooking slings the hash
When he’s not in the kitchen jazzing up dishes with exotic ingredients and spices, Toronto chef and Everyday Exotic host Roger Mooking can be found jamming in the recording studio….
Continue Reading Roger Mooking’s Other Gig
David Rocco takes a break as food bloggers have at it
No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…
Continue Reading Food Bloggers Cooking: David Rocco