Tweet When you don’t have time to make the traditional Mardi Gras King Cake and need an easy alternative, these festive little cakes are the solution. However, this is not ...
If you can peel an orange and boil water you can make candied orange peel! I feel very fortunate to have several citrus trees in my yard and I take full advantage of the bountiful harvest. There’s something special about picking fruit fresh off the tree to enjoy on a moments notice and I am […]
There are endless possibilities when it comes to making bruschette (plural). For me, it’s a matter of what ingredients I have on hand. Bruschette are terrific any time of the day or night and can be a quick breakfast, lunch, snack or dinner. Whether I’m making a single serving or enough to feed a crowd, I always roast […]
Who among us doesn’t love soup? It warms our bodies from the inside out on cold chilly days and it soothes our souls when we’re in need of a bit of comforting. Even if you are not a huge fan of Brussels sprouts, I encourage you to give this recipe a try. The tiny little […]
Many families throughout Italy and Sicily make their own limoncello, the famous Italian lemon liquor. There was a time when this digestivo (after dinner drink) was difficult to find but it is now readily available in most markets. What you won’t find however, is the orange liquor, known as arancello. Typically, this libation is made […]
I have said many times that dishes do not have to be difficult to prepare nor costly to be delicious. A simple bowl of poached dried figs nestled on a cloud of luscious, creamy, ricotta is richly satisfying. Served warm, this is a comforting dessert on a chilly winter evening. And paired with a great […]
This is a simple pasta dish that can be ready in the time it takes for the spaghetti to cook. The original Roman version uses guanciale (cured pork jowl), Pecorino-Romano cheese and raw eggs. You may substitute pancetta (Italian bacon) or bacon for the pork and Parmigiano Reggiano for the the Pecorino. By mixing the […]
When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead of long pasta (strands), because it captures the tiny peas perfectly. I also prefer to use frozen peas rather than canned because I think they taste […]