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Honeymoon Ravioli

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!

 

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

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

A Delicious Vegetarian Dish: Pasta alla Norma

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Lemon Cake from Capri

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Easy Pork Osso Buco

Thoughts About Making Espresso

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
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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Tuesday
May202014

Stuffed Mini Peppers

ceramic plate from Fifty One and a Half

 

Have you seen these little mini peppers that the grocery stores are stocking now? Well, I've become a big fan of these and I always have a bag in the fridge. They make the nicest little appetizers. I even like them better than the large bell peppers for stir fries.  But one of the best things to do with them is to cut them in half, stuff them and bake or grill them.  

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