Food, Travel, and Cooking!
This is my take on “ramp” pesto as no matter how hard I look, I never seem to be able to find local ramps here in B.C. There was a whisper from a friend that they grow on Vancouver Island…need
Great for Easter or any other time you get a craving! I normally make Hot Crossed Buns but when I don’t I make these Hot Crossed Biscuits instead… 2 cups unbleached flour 4 tsp. baking powder 1 Tbsp. packed brown
Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and child friendly too! I think these are especially good with mashed potatoes, Colcannon (a mashed potato/cabbage combo.)
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
Soups like this one, make for a really nice, warm meal, especially on a cold, rainy or snowy night! I often make soups on the weekend for a no-fuss meal or two during the week. Crusty bread or rolls are all
I love making stews in the fall and winter months or even on a cool spring day when comfort food is what we really crave. My preference is to use fresh rosemary for both the stew and dumplings for a
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
In Mexico, this is known as Albondigas sopa. Albondigas are meatballs. The soup is very, very good! If you like it a little bit hotter, use a hotter salsa, or add a finely chopped jalapeno or serrano chili when sauteeing the onions.
The colours of the Italian flag! I am always on the look-out for really good vegetarian pasta dishes and think this one is really, really good. Makes 8 Servings 2 Tbsp. EVOO 3 large red bell peppers, chopped 15 oz.
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
