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Lael Hazan
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Lael Hazan, married into Italian cooking royalty when she wed cookbook author Giuliano Hazan, the only child of the doyenne of Italian cooking Marcella Hazan and wine critic Victor Hazan, but she has always interested in food and history. Lael holds a BA with highest honors in Western European History from UC Santa Cruz with a minor in the Italian Renaissance. She has two graduate degrees from University of Michigan, Ann Arbor. For the past ten years she and her husband have led courses at Cooking with Giuliano Hazan at Villa Giona, their Italian cooking school near Verona, Italy. She currently lectures on Italian food history, is a contributing online editor for Saveur.com, and writes for Sarasota Magazine, Edible Sarasota, Giulianohazan.com, and Creative Loafing. She also hosts a radio show, Focus on Fabulous Food on WSLR, 96.5 FM. Lael and Giuliano were recently honored in the Huffington Post as two of the 16 Chef powerhouses on twitter where she writes as @educatedpalate. Lael’s favorite topics are: Italian food, travel, raising her children, and life within a famous family. She is available as a freelance writer.

Blog Entries by Lael Hazan

Finding Home Through a Wok, and a Recipe for Stir-Fried Pork With Chinese Broccoli

0 Comments | Posted May 11, 2011 | 3:11 PM

As many of you know, I love Chinese food and am always looking for good expressions of it. Originally, when I came to Sarasota the graciousness and outpouring of good will of the residents convinced me that I should move here; however, when I asked about a good Chinese restaurant...

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Why Do Hot Dogs Come in Packs of 10, and Buns in Packs of 8?

0 Comments | Posted April 6, 2011 | 2:32 PM

As I wander through the grocery store, immersing myself in the complex challenges of one ply or two, I am sometimes struck by food non-sequitors. Here are four questions that I couldn't get out of my mind, and the answers to my random food thoughts. Enjoy!

THE QUESTIONS
I'm...

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Finding the Perfect Extra Virgin, Olive Oil That Is...

0 Comments | Posted March 10, 2011 | 4:01 PM

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Extra virgin olive oils have been mentioned a lot in the news lately, and Giuliano and I are often asked, "How do you choose an olive oil"? Which ones do you like best? What does "extra" mean? Unless you are Madonna,...

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Who Picks Your Tomatoes?

0 Comments | Posted February 20, 2011 | 9:53 AM

Acres of perfectly ripe produce line the aisles of almost every American grocery store. My children and I often concentrate on finding the most delectable looking bright red tomatoes, or the most beautifully colored and sweetest smelling oranges. Although we may be looking at the organic section, and we are...

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Strawberry Fields Forever: Valentine's Day Strawberry Gelato Recipe

0 Comments | Posted February 14, 2011 | 12:06 PM

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Oh the weather outside is frightful, 
But the fire is so delightful,
 And since we've no place to go,
 Let It Snow! Let It Snow! Let It Snow! Sammy Cahn & Jule Styne

The weather has been unseasonably "yucky" for those of us...

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Timeless Rice: A Butternut Squash Risotto Recipe

0 Comments | Posted February 9, 2011 | 11:42 AM

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The bus makes a sharp right-hand turn into a rather non-descript parking lot. We tumble out onto a scenic spot next to a small river. In the river there are three men in blue latex overalls using scythes to cut the river grass....
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Eating Art: Ferran And Molecular Gastronomy

0 Comments | Posted January 6, 2011 | 1:35 PM

2010-12-28-ferranbook200.jpgI just finished Colman Andrew's eminently readable new book Ferran about Ferran Adria and his restaurant El Bulli. While reading it I was reminded of the Lilly Tomlin skit in her play The Search for Signs of Intelligent...

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The Ultimate White Truffle Experience, Marcella Hazan's recipe for Truffle Tortino

0 Comments | Posted December 27, 2010 | 6:39 AM

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One of the benefits of being the daughter-in-law of Victor and Marcella Hazan is that while at their table I have been exposed to an amazing variety of fabulous wines and exotic foods. Although Marcella continues to cook every day and...

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It's Not Fruitcake

0 Comments | Posted December 22, 2010 | 10:45 AM


It's NOT fruitcake. Or at least that was what I was told when I was first offered a slice of Panettone. I must admit to not being overly fond of fruitcake. My earliest memories are of a rocklike substance covered in foil that a friend of the family...

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The Incredible Flavorful Egg With a Recipe for Fried Egg With Black Truffle

0 Comments | Posted December 9, 2010 | 12:40 PM


I've always been curious about the differences in flavor between factory farm, cage-free, pasteurized and free-range eggs.

An egg is a perfect conveyor of flavor. According to the United Egg Producers association (UEP), it is more what chickens are fed, rather than how they live,...

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