Polish Dill Pickle Soup with Brined Croutons

Pucker up pickle lovers! If you have a thing for pickles, then you’ve got to try this soup. Creamy, vinegary, crunchy and warm, it’s everything that a good soup should be. Keep Reading!

Advertisements

Rustic Mixed Berry Galette

If you have a hankering for pie, this rustic galette takes all the great qualities from a regular pie –– a browned pastry crust plus a gooey fruit filling minus all the fuss thanks to its free-form style. Keep Reading!

Rotolini di Melanzane con Pomodorini

You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite! Keep Reading!

Cavatelli con Ceci Neri e Pomodorini

There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!

No-Knead Bread

Hands down, easiest bread recipe….ever. No special tools, no kneading and no fancy techniques or ingredients, this bread recipe inspired by Jim Lahey’s popular pugliese sold at his Sullivan Street Bakery, is life-changing. I never dreamed that I could make bread this good. Keep Reading!

Porchetta Pork Tenderloin

If I didn’t have your attention at “porchetta”, then you’ve got to keep reading. Go ahead, drool over the photos and imagine this succulent and flavourful pork tenderloin disguised as a laboriously prepped porchetta coming out of your oven in 45 minutes or less. Keep Reading!

16 DIY Planters to Get You Ready for Spring

Many of us who are still donning our winter parkas and shoveling snow may think it hard to fathom, but spring IS on its way, and with it comes color, blue sky and flowers. Start prepping now to spruce up your outdoor (or indoor) garden. And don’t worry; if you don’t have time for digging in the dirt, we’ve got a few other green thumb DIYs up our sleeves. Keep Reading!

Easy Ryazhenka (Cultured Baked Milk) Pancakes

Nothing says “GOOD morning” like a hot stack of pancakes! Whether they’re buttermilk, blueberry, or banana chocolate chip, kid’s love ’em and this recipe literally takes 5 minutes to whip up… but there is a “secret” ingredient: Ryazhenka. Keep Reading!

Cookbook Crush! Florentine: The True Cuisine of Florence

New cookbook crush! Florentine: The True Cuisine of Florence by Emiko Davies

Beautiful pages brimming with life and history that weave around traditional recipes filled with the aromas of Florence. A true cover to cover read, exactly the kind of cookbook that I eat up! Keep Reading!

Simple Is Good: Ceci e Scarole (Chickpeas and Greens)

A staple on Pugliese tables Fave e Chicoria, a puree of fava beans topped with wilted chicory is a fundamental farm style meal that’s cooked in country kitchens from the hill towns scattered throughout Italy. Keep Reading!

What In The World Are Banana Blossoms & More Importantly, How Do You Eat Them!?

You know when you happen upon something unfamiliar and then you encounter it repeatedly? I called it serendipity or fortunate happenstance, but science has another term for it, the Baader-Meinhof phenomenon. Mine is currently banana blossoms. Keep Reading!