In fact, it seems there are still new cooking insights from Marcella to share. Her final book, Ingredienti, co-authored with her husband Victor, was just published by Simon & Schuster. But Ingredienti is no cookbook. Instead of recipes, it's a collection of opinionated insights on everything from Parmigiano-Reggiano to zucchini.
1. ALWAYS START COOKING ONION (OR GARLIC) IN A COLD PAN.
Sure, everyone loves the sizzle that happens when you throw chopped onions or minced garlic into a pan of hot oil. But Marcella taught me that starting those aromatics in a cold pan means they cook up more gently and gradually, creating luscious, tender onions and light-gold garlic that never tastes overwhelming or acrid.
2. PEEL YOUR RED PEPPERS. EVEN IF YOU DON'T WANT TO.
It sounds fussy, I know. But Marcella was never a fussy cook. So since she insisted that peeling red peppers made a difference, I gave it a try. The result? Sauteed peppers with a silkiness that rivaled that of roasted peppers—and no annoying bits of pepper skin caught between your teeth, either.
Read more: 16 Things Marcella Hazan Taught Us About Cooking