Honeymoon Ravioli
Nutella Bread for Dessert or for Breakfast!
Learn to Make Fresh Pasta (with a video!)
Easy Italian Pulled Pork
Tips for Homemade Marinara Sauce
Breakfast Fruit Walkaway is a family favorite
A Delicious Vegetarian Dish: Pasta alla Norma
Love knitting? Come read my knitting blog, Italian Dish Knits.
Chocolate Zucchini Cake
Eating Our Way Through the Amalfi Coast
Make Whipped Cream Firm
My Favorite Chocolate Cake Recipe
Eggplant Lasagna
Lemon Cake from Capri
Cacio e Pepe
Learn to Make Arancini
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
My Five Inexpensive Kitchen Essentials
Beet Ravioli with Goat Cheese
August 28, 2012 
Sometimes it's funny where you end up getting great recipes. On our way back from Italy in the spring, I was flipping through the channels on the TV on the Alitalia flight we were on. There were movies, TV shows, sports, news, etc. They also had cooking segments. I couldn't resist that - I had to see what they were cooking up. This was one of those recipes and when I got home and whipped it up, it was a hit.
August 14, 2012 
Do you get a little bit bored of making the same kind of layer cake by baking two eight inch cakes and layering them? I started making layer cakes a different way and I like it so much I wanted to share it with you.
I bake the cake in a 15x10x1 sheet pan and cut it into thirds and then stack them. It makes a nice rectangular cake with three layers that are very pretty when you make your slices to serve. You can use this technique with any regular cake recipe. The only thing to keep in mind is that if you like a lot of frosting, you should make one and a half times the amount of frosting in a frosting recipe. Then you will have plenty. I actually made just the regular amounts of frosting for the cakes you see in the photos.
July 31, 2012 
Yes, I still have a lot of basil. After making so much pesto, and Caprese Salad with it, it's time for a cocktail. I figured the freshness of basil would be great with the freshness of the limes we love so much.
This cocktail is made with simple syrup, which is commonly used to sweeten cocktails. Just adding sugar in your cocktail can be a bit grainy but making a simple syrup solves this problem. To make a simple syrup all you do is boil equal amounts of sugar and water together until the sugar dissolves. Then stick it in the refrigerator to cool. That's all there is to it. It is very easy to do and so worth it. In the recipe I use a quarter cup of water and a quarter cup of sugar. That will actually make a dozen cocktails. Although there is a little simple syrup in this drink, it is not real sweet.
