Archive | Uncategorized RSS feed for this section

Citrus & Cheese Butter Toast with Fried Egg and Asparagus

Tweet “The Incredible, Edible Egg” is a marketing slogan that was created for the American Egg Board in 1976. I believe that this slogan is so spot on because eggs are nutritious and one of the most affordable and best sources of high quality protein. They are the leading lady in many of the meals […]

Continue Reading

Triple Chocolate Pistachio Biscotti

Tweet I have posted many biscotti recipes over the life of this blog. There are traditional family favorites as well as those I’ve been inspired to create. Although a few contain chocolate in them, such as, bittersweet chocolate blood orange and¬† fig walnut and chocolate, I have never made a “chocolate” biscotti … until now. […]

Continue Reading

Light Basil Pesto

Tweet Pesto is an Italian sauce that is a specialty of Genoa, Italy. It is never cooked (or heated for that matter) and is made with fresh basil, extra-virgin olive oil, garlic, pine nuts and cheese. Pesto’s primary purpose (and only purpose if you ask a Genovese) is to sauce pasta. Purists will tell you […]

Continue Reading

Arugula Salad with Warm Balsamic Dressing

Tweet Whether you call it arugula, rucola or rocket, this wild peppery plant has grown in the Mediterranean since Roman times. Rucola, the Italian name, is an edible herb and is as common place to Italians as basil and parsley. This nutritious green, high in vitamin-K and folic acid, can be used in appetizers, such […]

Continue Reading

Better than Nutella Chocolate Spread

Tweet I have made several attempts over the years to come up with a chocolate spread that I feel is worthy of sharing. The flavor was always great, rather it was the texture I had issues with. No matter how much I ground the nuts (even in a Vita-mix) the results were on the grainy […]

Continue Reading

Homemade Ricotta

Tweet I love making fresh ricotta! In Italian, ricotta means “recooked” and is not actually cheese. Ricotta¬†is a by-product of making mozzarella. When mozzarella is made the left over whey is cooked again, transforming into ricotta … genius (Italians waste little). Technically, since we are only cooking this once, I suppose this isn’t even ricotta. […]

Continue Reading