Mama Mia, That’s A Great Pasta Primavera
Primavera is the Italian word for spring. But it doesn’t have to be spring to make this delightful pasta and vegetable dish. According to CookingClassy.com “…Many …
Primavera is the Italian word for spring. But it doesn’t have to be spring to make this delightful pasta and vegetable dish. According to CookingClassy.com “…Many …
Today I am auditioning a recipe for my tomato cookbook (tentative publish date early spring 2021). There is nothing better than picking up sun-warmed tomatoes from …
Cooking meals from different regions in Italy is always an exciting adventure for me. In my travels, I’ve made tortellini in Bologna, bread in Altamura, and …
Potatoes & Onions aka Patate & Cipolla (Italian Style) Read More »
Several of the contributors this month are friends I met through the Italian community. It’s not a myth that Italians are great cooks! Italian food is …
You are in for a treat today! My guest, Angela Zagarella is a multi-talented woman that embraces life and all that it offers. For starters, she …
The next cook extraordinaire I’m featuring in May’s Guest Chef, Cook, & Foodie series is Tonya Russo Hamilton. I met Tonya at an Italian meeting in …
Russo Famiglia Broccoli Salad By Tonya Russo Hamilton Read More »
May is guest chef, cook, and foodie month. This month I will be featuring guests on the blog who are sharing their stories and recipes. I’m …
Not everyone likes leftovers, my hubby included. So I end up eating most of the leftovers or creating something new with it. Somewhere in this blog, …
Chicken Cacciatore doesn’t have to be time-consuming to make. I use this “cheater” recipe when I have leftover rotisserie chicken or chicken breasts that I want …
There’s a lot of winter blues going on about this time of year. On the west coast, we don’t have quite the long and cold winters …
Did you know that Italian Wedding Soup has nothing to do with weddings? I’m sorry to dispell your culinary fantasies regarding this soup, but…. Its original …
Three years ago I posted a recipe for Braciole that I used and liked at the time. And with a little more experimenting over the years …