If you have eggs in the frig and just about any vegetable, you can make a frittata. This recipe is easy to prepare and makes the perfect small bite. Baked…
Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients (usually)…
This savory summertime tart is a terrific choice to utilize the season’s bounty of fresh flavorful tomatoes. The flaky buttery crust compliments the luscious ricotta and Parmesan cheese filling.…
“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…
History tells us flavored ices date back to ancient China, but the first frozen dessert in Italy actually came from Sicily. Arabs brought an icy treat of frozen water,…
Growing up, I remember my mother making a frittata of potatoes and onions. It was never served for breakfast or a fancy brunch, rather it was our evening meal.…
Asparagus is my favorite spring vegetable! When tossed with ravioli it becomes a lovely light lunch and combined with lemony chickpeas creates a perfect picnic salad. If I’m in…
In Italy, coffee is more than a beverage, it’s an important part of every day life, a social phenomenon, a religious experience and one more reason Italy is suffering…
A colorful libation to begin a delicious day! Brunch is my favorite way to entertain. It can be casual or elegant, yet the atmosphere is always festive, friendly and…
Like my toasted almond breakfast cake, olive oil zucchini bread and mascarpone souffle, this is another fitting addition to your morning meal. Made with apples and cinnamon, golden raisins…
Sometimes I’ll make scones and occasionally I’ll whip up a batch of muffins or biscuits but, as a rule, if I want to serve something sweet in the morning, especially…
These quick and easy-to-prepare biscuits will add a special touch to your everyday breakfast. And, if you’re having overnight guests for the holidays, it’s nice to have something fresh…
Toasting the almonds and browning the butter is the key to what gives these nutty, buttery cookies their depth of flavor and richness. Sometimes I add a smear of…
Because the eggs are cooked in a hot and spicy tomato sauce, this Italian dish is known as Uova in Purgatorio. The intensity level can range from mildly spicy…
Summer squash is abundant this time of year. We have eaten it grilled and oven-fried, in a refreshing cold soup and a marinated salad. If you love zucchini and if you…
When I lived in California, we had an amazing avocado tree that produced an abundance of ridiculously large fruit. Although, I am blessed to have several citrus trees in…