A chronological list of all of Grandpa Joe's blogs.

Blog History

This page contains a chronological list of active links to all the blogs posted on this site since its inception in January 2014, together with a brief description of each blog’s primary subject. For long-term visitors to this site, this page is designed to be a convenient reference for revisiting previously viewed material. For newer readers, this page is intended to provide a convenient overview of topics you may have missed. While I do not expect anyone to read all the blogs posted, there are several topics covered in six of the earliest blogs that are important to understanding what I am attempting to achieve with this site, and best explain my motives, intentions, biases, and overall attitudes toward cooking – especially Italian cooking. These six blogs are identified below with three preceding asterisks. I urge you to take the time to read them. Thank you – GJ.

My Very First Blog! (1/30/2014): The purposes and goals of this web site.

The "Old Country" and "Classic Italian" (1/31/2014): The origins of my family's Italian recipes.

*** Tomato Sauce is King! (2/1/2014): The importance of tomatoes and tomato sauce in southern Italian cooking.

*** Why I Love Olive Oil (2/13/2014): Why extra virgin olive oil is a key ingredient in most of the recipes on this site.

*** Pizza, Glorious Pizza! (2/17/2014): Pizza should be it's own food group!

Cooking 101 (2/21/2014): My thoughts on, and approaches to, cooking, Part I.

Cooking 102 (2/26/2014): Same subject, Part II.

Printable Recipes (2/28/2014): Introduces the PRINT RECIPES icon.

*** My Case for Making Pizzas at Home! (3/3/2014): Making pizza at home is not only easy, it's fun – in fact, a fun project for the entire family.

New Recipes (3/7/2014): Eight Italian and Greek recipes, including my mother's delicious Floating Stuffed Peppers (recreated by Grandma Karen)!

A Salute to Red & Trudy (3/9/2014): Red & Trudy's has been serving "loose meat" hamburgers in Olean, New York (my hometown) since the early 1950s. I offer my version of their recipe (the Not-So-Sloppy-Joes), plus six other including Risotto Milanese and Greek Salad.

It's All About the Cheese! (3/10/2014): My case for why Parmigiano-Reggiano cheese is the undisputed king of cheeses!

*** Preparing Perfect Pasta! (3/14/2014): Perfectly prepared pasta is the key to memorable Italian meals. Pasta box directions aren't sufficient!

Sunday Dinner (3/18/2014): A discussion of celebratory meals, often served in Italian households on Sunday. Roast Chicken is featured and six other recipes are introduced.

Dinner Italian Style (3/21/2014): A traditional Italian dinner can be an elaborate affair, involving multiple courses, served separately over several hours. I have fond childhood memories of these feasts, particularly at Thanksgiving and Christmas.

Comments from Subscribers (3/23/2014): Comments from subscribers are always welcome. These particular comments are especially noteworthy.

Braising Brings Out the Best! (3/24/2014): Why braising is such a special cooking method; plus four favorite braising recipes for lamb and short ribs.

Braising Revisited (4/2/2014): More about braising; plus three more braised lamb recipes.

Uniquely Italian Foods (4/7/2014): A case for using authentic Aceto Balsamico Tradizionale di Modena, the elixir of balsamic vinegars.

Nonna Mia! (4/10/2014): A tribute to my paternal grandmother and her extraordinary Tuna Fish and Anchovy Sauce; plus my version of Spicy Marinara Sauce.

Very Special Recipes (4/17/2014): The first of several blogs featuring a miscellaneous collection of favorite recipes – and especially, my family's Italian Tomato Sauce and Italian Meatballs.

Italian Foods (5/2/2014): Italian foods differ not only from region to region, but also often between households. This is part of the reason why tradition family recipes are so special.

The Joy of Cooking (5/16/2014): Why I consider cooking a hobby and not a chore. Cooking has been a part of my and my heritage for decades.

*** "Extra Virgin" Olive Oil (5/22/2014): If you love and use extra virgin olive oil half as much as I do, then this may be the most important blog on this site! All olive oils are not necessarily what they appear to be.

Pure Michigan (Cherries)! (5/31/2014): A tribute to Michigan tart cherries – especially the uniquely Michigan Balaton cherry; plus the recipe for a Tart Cherry Pie.

It's Almost Corn on the Cob Season, too! (6/12/2014): Simple recipes for preparing fresh-from-the-field corn on the cob.

Osso Buco - "Bone with A Hole" (6/20/2014): My version of Osso Bucco is somewhat different than many other recipes for this Italian classic.

Fresh Is Best! Or Is It? (6/30/2014): A look at research by Michigan State University scientists showing that canned fruits and vegetables are often more nutritious than their frozen or fresh counterparts; plus three recipes for fresh or frozen shrimp.

I hear French Food Is Good, Too! (7/11/2014): An attempt to explain why many, if not most, cooking terms are French words; plus recipes for three classic French desserts.

Breaking News! Tart Cherries Have Arrived! (7/22/2014): More about my favorite fruit – tart Balaton cherries; plus pictures this time!

A Salute To Farmers and Their Markets! (7/23/2014): The title says it all: Farmers' Markets have become a staple in big and small communities everywhere, and they deserve our support.

Zuppe Italiani (8/17/2014): The soup recipes on this site (mostly the creations of my wife, Grandma Karen) are some of the best recipes posted.

More Favorites (9/3/2014): A second miscellaneous selection of favorite recipes – ten of them this time, including recipes for the famous Roman dish, Cacio e Pepe, Hummus, and Wisconsin Walleye.

Revisiting Ragu Bolognese (9/10/2014): My ancestors were born in southern Italy so Ragu Bolognese (originating in central Italy in the Emilia-Romagna region) was not part of my childhood diet. This recipe has evolved over several years with significant help from my daughter, Kristen.

Even More Favorites (9/24/2014): Seven more favorite recipes, including a spectacular Boeuf Bourguignon.

Antipasti (10/3/2014): A brief discussion of eleven special appetizers (i.e., antipasti).

Thanksgiving Dinner (10/27/2014): A tribute to my family's traditional Thanksgiving feast; plus all the necessary recipes.

Comments from Subscribers . . . and Preparing a Proper Roux! (10/29/2014): More interesting comments; plus more about the French influence in cooking.

Ricette Varie (11/11/2014): Various Recipes! Five recipes with little in common except their delicious taste. The recipe for Cherry Scones is another favorite.

Christmas Treats (12/1/2014): Presenting four recipes for traditional Christmas desserts, including my father's Christmas Fruitcake and his mother's Shamulato.

More About Grandmothers (12/17/2014): Italians do not have a monopoly on talented grandmothers. Grandma Karen's German grandmothers were positive role models for their descendants, too.

Happy 2015 (1/5/2015): Celebrating the new year with a new web site feature – the SEARCH icon.

La Salsa è Tutto (1/15/2015): The Sauce is Everything! A brief discussion of eleven pasta sauces, with recipes of course. Bucatini all'Amatriciano is one of the best.

Mangiare - Chicago Style (2/6/2015): Mostly about iconic Chicago foods, but with equally iconic recipes from Boston and Philadelphia.

Zuppa di Mare (2/28/2015): Literally, Soup of the Sea. This blog is a discussion of the role of fresh seafood stews everywhere, but with emphasis on two Italian versions.

Torta di Pasqua - Easter Pie (3/18/2015): In springtime, the egg plays an important role in many traditions – and the Italian Easter Pie uses plenty of eggs. Every Italian grandmother, it seems, has their own recipe for Easter Pie. Here is one from my grandmother and another from my godmother.

Fast Food - Italian Style (4/25/2015): Five Italian dishes that can be ready to serve in about the time it takes to cook the pasta! Pasta with Red Peppers is just one.

Dining with Wine (5/21/2015): An argument for pairing wine with food – especially locally produced wine.

Simple and Elegant (6/25/2015): Five more recipes that are as simple to prepare as they are elegant to serve. Panna Cotta and Strawberry Soup are featured.

Recipes Reserved for Guests (7/14/2015): Four recipes that have only been prepared for guests. Crab Cakes Benedict is my favorite of these.

American - Italian Foods (8/20/2015): Three "Italian" dishes that actually were created by Americans. The recipe for Chicago-Style Deep Dish Pizza was created by my son, David.

Thank You, Subscribers (9/17/2015): Recognizing and thanking all those who chose to subscribe to this site, and introducing this Blog History page; plus recipes for the classic Venetian Bellini and Tiramisu.

The Art of Bread Making (10/23/2015): A hopefully convincing argument for baking bread, with emphasis on my two favorites, Ciabatta and Challah.

It's Cranberry Season Again! (11/5/2015): Some (hopefully) interesting health facts about cranberries, plus three recipes for cranberry sauces.

Celebrazione! (1/7/2016): When grandchildren take over the family Christmas celebration great things happen; plus new recipes for Baked Ham and Molten Lava Chocolate Cake.

Extra Virgin Olive Oil - Round Three (1/30/2016): CBS News reports that upwards of 80% of the "Italian" extra virgin olive oil sold in the U.S. is neither Italian nor extra virgin. On a more positive note, three new recipes are introduced: Goat Cheese in Tomato Sauce, Italian Smoked Cheddar Cheese Soup, and Banana Cream Pie.

Old and New Favorites (3/4/2016): Two recipes for braised lamb, plus recipes for Broccoli Rabe Pesto, Cajun Style Gumbo, and Potato Soup with Bacon.

"Stuffed Baked" (4/6/2016): My tribute to an original family treat and a discussion of three baked pasta dishes.

The Ten Commandments of Italian Cooking (5/23/2016): My responses to an online article written by Anna Del Conte, the famed English author of several best-selling Italian cookbooks.

All Pecorino Romano Cheeses Are Not The Same (7/24/2016): My report on a side-by-side tasting of Locatelli and Fulvi brands of pecorino Romano cheese; an explanation of why dried and fresh oregano should not be considered substitutes for each other; and a new recipe for Baked Trout with Fresh Herbs.

As I was saying . . . (1/4/2017): My explanation for not blogging for nearly six months; and much more importantly, a new recipe for Eggplant Parmigiano.

How Tough Can French Cooking Be? (2/2/2017): A (hopefully) humorous report of my fears of French cooking, together with an easy recipe for Pear Tart.

What's In A Name Really? (4/4/2017): A discussion of the similarity of foods from different cultures and with different names, and a new recipe for Focaccia di Oliva (Olive Bread).

Especially For Vegetarians! (5/22/2017): Creating a new Vegetarian Italian Wedding Soup recipe.