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Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!

 

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

A Delicious Vegetarian Dish: Pasta alla Norma

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Cranberry Cake for the Holidays

Lemon Cake from Capri

Cacio e Pepe

Learn to Make Arancini

 

Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Tuesday
Jul012014

Five Inexpensive Kitchen Essentials

I have a lot of tools and gadgets in the kitchen that I use a lot and feel like I can't do without.  I couldn't give up my KitchenAid mixer or my MagiMix food processor. You need good quality pots and pans, of course.  A few good sharp knives are essential.   These are all fantastic items but are pricey.  What about the tools in the kitchen that make my life easier but are not expensive?  These are my top five that I would be lost without when I'm cooking!

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Tuesday
Jun172014

Ruth Reichl's Asparagus with Green Sauce


ceramic platter from Fifty One and a Half

 

Everyone needs a new recipe for asparagus just about now, right?  Asparagus season is great but after a while, you need something new to do with this vegetable.  This sauce is the answer.  It's a breeze to whip up and chances are your guests have never eaten this.  It's a delicious blend of fresh herbs, chopped eggs, capers, vinegar and olive oil. The French and the Italians both have their versions, but this version comes from the Queen of Food herself, Ruth Reichl.   

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Tuesday
Jun032014

Caramel Mousse with Caramel Sauce and Toasted Hazelnuts

 

When I made this incredible caramel mousse recipe previously in order to layer it in a trifle, it was so, so good that I knew I wanted to use it in a recipe all on its own.  This mousse has such a luscious, rich taste to it that you just need a little of it to feel as though you've eaten a lot of dessert. Because of that, you can serve small portions of it piped into small wine glasses or served in these great little tasting spoons that my good friend, Yvonne, gave me. This dessert is perfect for those. 

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