Food, Travel, and Cooking!
These days at #5 we seem to be eating cherry tomatoes 24/7. I’ve been wanting to make these tarts all summer and finally did! And are we glad I did…they were so good! Whipped up a green salad…dinner! You can
You just gotta love summer! It’s delicious! The recipe makes a lot, but it keeps very well, for up to 1 week. It’s bit time consuming but I think the end result is well worth it and you can cut
It’s the season once again to haul out our jars and get canning and preserving! And I am so glad to see a resurgence of interest in people taking it up! Domenica Marchetti has recently published a new book “Preserving
I just crave these dips in the summer. Transports me straight to the Mediterranean! Good pita and some great wine; just about perfect. I think dips are a wonderful thing to take to a party or get-together in the summer.
Meyer lemons were something we never saw in our markets here in Vancouver…but thankfully all that’s changed! Heck, even Costco sells them now! This dressing is excellent and I make it often. Whenever I find Meyer lemons, I pick up a
This one is for all of you who hate anchovies as much as I do! I’ve sampled really fresh, marinated ones in Italy, sorry, they still taste like anchovies! It’s OK though, my husband adores the little morsels! The garlic gives it
I was inspired to create this pasta after tasting my husband’s lunch at Trattoria Da Leo in Lucca, Italy. It’s not exactly the same but it’s still damned good. I like to use cauliflower when it’s in season because I
This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a thick spaghetti, instead of regular spaghetti. I would recommend the Spaghetti alla Chitarra pasta made
Who doesn’t love a good lasagne? The Turkey Bolognese Sauce is rich, aromatic and delicious! 1 batch Turkey Bolognese Sauce** 1 (15 oz.) container whole-milk ricotta cheese 3 cups (packed) coarsely grated whole-milk mozzarella cheese 1 ¼ cups freshly grated
I like using the last of the local red bell peppers to make this soup. One of the last whiffs of summer! During the rest of the year, hot house red bell peppers work well too. You could serve the