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My Six Rules for Cooking Pasta

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

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

 

Eating Our Way Through the Amalfi Coast

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

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

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Make Healthy Homemade Apple Chips

Cranberry Tart - a Wow Dessert for the Holidays

Lemon Cake from Capri

Mad Mimi Email Marketing

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

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

Food Photography

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

Friday
Jan092009

Italian Pizzelle Ice Cream Sandwiches

"Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." - Erma Bombeck

I had to start you off with that quote so you would feel better about this post.  This is real indulgence.  My husband and kids love these ice cream sandwiches.  You can make these with store bought italian pizzelle cookies, but it's so fun to actually make the cookies yourself.  Pizzelle cookies can be made in any flavor and shaped when still warm, allowing you to make little waffle dishes or cones.  But my guys' favorite way to eat them is to smear them with their beloved Nutella, cut slices of ice cream and make a sandwich out of them.  Of course, you can also just eat them alone, as a cookie, but what fun is that?

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Friday
Jan022009

Roman Style Artichokes and Marcella Hazan's Perfect Lunch

I just finished reading Marcella Hazan's recently released autobiography, "Amacord".    We all know Marcella Hazan as the Queen of Italian cooking but when she and her husband, Victor, first moved to the United States, she wasn't much of a cook.  As a newlywed in a foreign country, she poured her efforts into learning how to cook so that Victor, who came home for lunch every day from work, would be pleased.   Needless to say, over the years she became quite a cook.   She started giving small cooking classes out of her apartment and one day she received a call from a reporter at the New York Times.  She didn't know who he was.  He wanted to come over and interview her, but the times he suggested were always in the middle of the day when Victor came home for lunch, so she just invited the reporter over for lunch one day. The reporter was Craig Claiborne and the lunch Marcella served knocked his socks off.  This was back in 1970 and her authentic Italian cooking was anything but the usual spaghetti and meatball fare everyone knew at that time as Italian cuisine.   She served a lunch of Roman style artichokes, tortelloni stuffed with swiss chard, prosciutto and ricotta, veal rolls stuffed with parmesan and pancetta, fennel salad and a dessert of marinated orange slices. To this day, she said she doesn't think she could improve on that lunch.  It was classic.

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Saturday
Dec202008

Mosaic Biscotti for Christmas (and a Video)

I made 225 biscotti yesterday for Christmas.   Yes, it took a long time, but it was so very worth it.   These Mosaic Biscotti are so beautiful and just look like Christmas to me.  They contain hazelnuts, chocolate, pistachios and cranberries (my addition).   These come from the Queen of Desserts,   Gina DePalma, the pastry chef at Babbo.   There is a reason Mario Batali hired Gina.    She's brilliant.    And if you aren't familiar with her, check out her book on desserts, Dolce Italiano.   This book is such a must have if you like baking.

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