Food, Travel, and Cooking!
I’m beginning to wonder if there’s something wrong with me! Here’s why… An article I was recently reading in a local magazine included a photo not unlike this one, minus the basil leaf, of white spaghetti topped with a huge
Makes 8 Servings I am so fortunate to have neighbours who like to try things I make. I made these dates a couple of years ago when we got together for dinner over the Christmas holidays. WE LOVED THEM! I
I have been totally consumed by finding recipes and cooking for what feels like forever! Except for a time out to get my Interior Decorating Diploma, I’ve been in love with cooking and baking. The baking thing all started when
For a printer friendly version of this recipe, click here. Just because they’re vegetarian, doesn’t mean they aren’t delicious! Veggie appy’s are always a good thing in my books and the tartlet shells can easily be made ahead and frozen.
For a printer friendly version of this recipe, click here. This very tasty spezzatino (stew) is from the north east area of Italy. It’s quite simple to prepare and is braised in the oven. Traditionally it’s served with polenta. ** I have
Not necessarily just for spring but when the new sage comes out, why not? Checchino dal 1887 Trattoria in Rome has this on their menu. Having tried a number of Saltimbocca recipes, I find this one to be really simple and
I made this polenta the first time on a rainy November night and served it alongside braised lamb shanks. It was the absolute perfect thing to accompany the lamb. But, don’t hesitate to serve with steak, chicken or pork. How about
The first time I made gnocchi, I was a little apprehensive but what I found was they were quite simple to make. I love being able to use our local squash from the Farmer’s Markets in the fall. Just remember,
The first time I tasted Mary’s spaghetti sauce, I was hooked; I think I was 10. Slightly spicy, aromatic with cloves and cinnamon, the sweetness of tomatoes, a hit of cayenne pepper, rich with chunks of meat that benefited from
