In my list of perfect meals, steamed mussels is always near the top. With a bit of wine, herbs, plenty of garlic, tomatoes, and fresh mussels an exceptional meal awaits. Keep Reading!
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!
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!
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!
There is guacamole and then there is real guacamole. I guess it all depends on where you are and who you talk to, because just like there are hundreds of types of avocados, there too are several recipes for guacamole. Keep Reading!
This very simple recipe produces one delicious meal. Cooking cannellini beans very gently in a heavy bottomed pot or casserole dish for several hours on the stove or in the oven, results in a taste that can’t be passed up. Keep Reading!
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!
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!
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!
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!
To me, pita bread is like a plate. Layer on an assortment of toppings and tear, roll or slice like a pizza and eat. Keep Reading!
This morning while sipping my coffee I realized it was Fat Tuesday aka Paczki Day and I was without a paczki. While in some parts of the world revelers are dancing in the streets for carnival, today is the day I always indulge in one (or a few) of Poland’s most calorie-laden pastries, the paczki. Keep Reading!
Today is Mardi Gras and there really is no better way to celebrate than with food. Without a trip to the grocery store I was able to pull together a Creole-Southern classic: Okra Gumbo. Keep Reading!
An Italian classic layered with love. This is a riff on Nonna’s infamous lasagna. I grew up on classic American lasagna made with cottage cheese, tomatoes, ground meat and Mueller’s lasagna noodles, the ones with the curly edges. It was good, but then, I had my first taste of Nonna’s lasagna and that’s it, American lasagna hit the back burner. Keep Reading!
As I dressed for my morning run an old memory hit me like a sudden jolt from a sound sleep. As I slid my right leg into my running tights, my brain flashed back 20 years prior to my very first pair.