Fritelle di Baccalà
Pickled Beet Eggs
Stracciatella (Italian Egg Drop Soup)
Agnello al Forno (Oven Baked Lamb) with Potatoes
Piselli alla Fiorentina (Florentine Style Spring Peas)
Pastiera Napoletana (A Neapolitan Easter Cake)
Keep on reading!
Baccalà (in Italian) simply means salt cured cod. Cod preserved in this manner can last for years and years, and Campania, a region which includes the city of Naples, boasts the highest consumption of baccalà in all of Italy, so naturally, a Napoletana recipe must be good! Continue reading “Baccalà alla Napoletana: Neapolitan-Style Braised Salt Cod”
If you are no stranger to the simple yet hearty fare from the Pennsylvania Dutch, then this salad will definitely spark a sense of familiarity. Continue reading “Springtime Pea Salad From Quilt Country”
Who can resist a finger-lickin’, sticky and sweet bite of classic Southern ribs? Tender, melt in your mouth pork seasoned to perfection and layered with all the right flavors: savory, sour and sweet. But wait, there’s more!
If I had to describe my cooking it would be something along the lines of jet-setting around the globe from the comfort of my very own kitchen. I may have a burst of Asian flavours bubbling in my wok one week and a streak of Italian comfort foods the next. Other days I’m swept away by trying my hand at Persian ash, rolling out dough for stuffed pierogies, roasting chilis and braising pork belly for a taste of the Yucatan or hacking away at the tough skin of the cassava root for a Brazilian moqueca. But wait, there’s more!
When you’ve dragged yourself from the dredges of winter and you feel the first rays of sunshine warm your cheeks or catch a flutter of a breeze accented with the grass clippings, you know it’s the perfect time to make a big salad for dinner. Keep Reading!
As temps inch their way up and sunny days outnumber the grey ones, asparagus begins to bare their tender shoots – a sure sign of spring. …!