Food, Travel, and Cooking!
When my friend Deb. Mele posted a recipe for Lentil Bolognese I have to say, it got my attention! As I am always on the lookout for interesting pasta sauces, for vegetarian meals and lastly but by no means least,
When it’s eggplant season…they are so gorgeous, well you just have to cook something with them…so there’s Timballo, Parmigiana, Pasta alla Norma (delish), or even cubed up, sautéed and tossed on to a pizza…and that’s only my Italian favs. Middle
Some time ago I read how Fettuccine Alfredo was first created, using only butter and cheese. So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage! Wow, I could hardly
When the garden puts forth wonderful basil each summer, there are so many delicious choices of things to be made! This version of cavatelli has ricotta cheese in the dough is not quite as soft as potato gnocchi. This “pasta” is
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
For a printer friendly version of this recipe, click here. When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or
For a printer friendly version of this recipe, click here. This is the kind of pasta we enjoy on a hot day! Make the sauce a couple of hours ahead of time, cover and allow to stand to meld the
For a printer friendly version of this recipe, click here. Kid food, childhood memories, bubbly and golden mac ‘n cheese with tomatoes…what’s not to love? Because I adore tomatoes, this is right up my alley and I hope yours too!
For a printer friendly version of this recipe, click here. Everyone in Italy, I’m sure, has their own recipe for this pasta! I may not live there but I am growing the Romanesco zucchini. Here’s my take…it’s quick and simple
