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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

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

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Italian Easter Bread

Cacio e Pepe

Lemon Cake from Capri

Thoughts About Making Espresso

 Thanks, Mom!

 

Learn to Make Arancini

 

Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies

 

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

Friday
Nov062009

Pappa di Pomodoro - Italian Bread and Tomato Soup

I've been asked by Mel to guest post over at Bouchon for Two while she is traveling around Europe, so hop on over there for the entire post and recipe for this delicious and simple traditional Tuscan soup.   

Pappa di Pomodoro was originally a way to use up stale bread – in the Tuscan kitchen, nothing goes to waste.  When I was growing up, it was also a way to use slightly overripe tomatoes – the ones you’re thinking maybe wouldn’t be so great to slice into a sandwich.  So this Is a very practical dish.  “Pappa” means mush, but don’t let that fool you – it’s delicious.  Now you can find this “peasant” dish in upscale restaurants in Florence.  People love this kind of comfort food. 

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Saturday
Oct312009

Linguini with Roasted Pepper Sauce and Pine Nuts

This kind of pasta sauce is one of my favorites, because it requires no cooking on top of the stove.  I roast the peppers sometime during the day and when it's time to boil the pasta for dinner, I just whirl all the sauce ingredients up together in the Cuisinart.  It just couldn't be faster.  The heat from the pasta and a little of the hot pasta water combine to help make a no-cook sauce.  Consider this sauce a sort of "master recipe" for your imagination.  You can make all kinds of great no-cook sauces in your Cuisinart.

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Tuesday
Oct272009

Daring Bakers - French Macarons - Lemon with White Chocolate Filling and Chocolate with Nutella Filling

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Being part of a group like The Daring Bakers certainly makes you stretch. The monthly challenges make you bake things you never would have otherwise.  That's certainly true of this month's challenge.  Although French macarons are wildly popular right now and are so pretty, I probably never would have put them on my "to do" list.  Beside, they are famous for being difficult to master and unpredictable.  And they sure did not disappoint.   

Macarons are little almond cookies that are made with egg whites and have a filling that you sandwich between two of the cookies.  If you want to see what the perfect macaron looks like, the famous Beverly Hills bake shop, Paulette's Macarons, is the place to go.  They make perfect macarons in a rainbow of colors, incredible flavors and snazzy packaging.  And they ship.  

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