Erika Pappa

About me

Erika is the resident chef, writer and bon vivant for Boho Kitchen.  She is passionate about her Italian roots and aspires to create a bit of the Tuscan lifestyle in her daily round.  You can read her blog at bohokitchen.tumblr.com.

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Posted 11/27/2012

The Best Course in Italian Cooking, NYC

It was in the pursuit of culinary knowledge —mad pasta skills, old world mortar and pestle techniques, silky panna cotta secrets— that I signed up for a course at the International Culinary Center. Inspired by hauntingly delicious meals at Babbo and the like, I wanted to learn to cook like real Italians do. An eight week course with fine Italian chefs at this school in New York City is designed to do just that. Teach the fundamentals of regional Italian cooking and I found that I was taught the basics and so much more.

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Posted 10/29/2012

The Bewitching Tale of Strega Liqueur

Halloween may have come and gone, but this liqueur is enchanting and mysterious year round.  An Italian spirit called Strega, the English translation—the Witch.

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Posted 09/15/2012

A World Famous Tomato Sauce Recipe

Fall harvest is upon us and so begins the mad dash to use up the tomatoes in the garden. Every year at this time, after we have gorged ourselves on tomato sandwiches, had enough panzanella and caprese salad—there is a point where I think I could never have my fill of panzanella and caprese salad— but we do , the nights turn colder and we want substantial dishes.  Pastas, risottos, something stick to your ribs, in place of a crisp white, we decant a burly red.

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Posted 07/21/2012

The Italian Food Lover’s Guide to New York City

New York City— the epicenter, the melting pot, Rome itself according to John Lennon and as of late heralded as one of the best food cities in the world. It is a delicious adventure exploring the vast and thrilling food of this metropolis; I spent years doing just that. One could speak of New York with the same exuberance that Hemingway wrote of Paris, “a moveable feast.” For round every corner it seems a new and heady culinary experience. Continue Reading…

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Posted 06/16/2012

Of Sex and Sweet Corn

“Sex is good, but not as good as fresh sweet corn”, quipped Garrison Keillor. I would have to say to Garrison, quite depends on the corn. Scouting out the seasons best, navigating the myriad of choices is a veritable maize. Continue Reading…

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Posted 05/10/2012

Becoming a Forager: How to Join In on the Latest Foodie Trend

Once the pastime of eccentric Nonna’s and naturalist types, foraging is trending as the latest pursuit of the food obsessed;  foraging is the act of looking or searching for food, in this case wild edibles. And all over the country enthusiasts are on the hunt:  porcini, nettles, huckleberries, the legendary paw paw. Continue Reading…

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Posted 04/10/2012

Ohh Formaggio, Italian Cheeses to Try Before You Die

It is a wondrous time for specialty cheeses.  Never in history has there been such artistry and innovation and never before have had we the privilege and access to it.   No longer is it required to jet off to sample some of the world’s greatest.  Though if you have opportunity there is no substitute for sampling a Pecorino on the hills of the Apennines or nibbling some raw milk stunners that are illegal to import here.  Continue Reading…

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Posted 03/09/2012

The Legend of Amaretti Di Saronno

How was it that I came to taste Italy’s most celebrated cookie, an act of providence, divine intervention?  It is like Einstein said; you can live your life as if everything is a miracle or as if nothing is.   Miracle or not it is in the discovery of a new taste that our life is at once enhanced.  It is a powerful pleasure giving thing. And such is the case with Amaretti Di Saronno those gorgeous little cookies. Continue Reading…

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