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Honeymoon Ravioli

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

A Delicious Vegetarian Dish: Pasta alla Norma

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

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Butternut Squash Soup

Lemon Cake from Capri

Cacio e Pepe

Thoughts About Making Espresso

 Thanks, Mom!

 

Cranberry Cake for the Holidays

 

Green Bean, Potato, Pasta Salad with Pesto

Learn How to Make Artisan Bread with no Kneading for Pennies

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Wednesday
Aug032016

Charred Corn Summer Salad

This is one of my favorite summer salads.  With sweet corn coming into season and tomatoes and peppers just around the corner, this is a great Farmer's Market dish. The dressing that I make for this makes the salad bright and crisp. It's easy to feed a crowd with this.

I like to grill the corn first in its husks and then char it.  I leave the corn in its husks and soak it in water for about 30 minutes.  This allows the corn to steam on the grill first before pulling back the husks and giving the corn a final char.  

For the sweet peppers, you can use any sweet pepper you like but I am really loving the mini sweet peppers right now for raw dishes - you can slice them into such nice little rings.

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Tuesday
May102016

Chocolate Crostata with Mascarpone Mousse

 

"Crostata" is a term used for an Italian tart. This dessert is a chocolate lover's dream and comes from Katherine Thompson, the pastry chef at several top NYC restaurants, including L'Artusi in the West Village and L'Apicio in the East Village. The recipe is from a book called "Women Chefs of New York", which features great women like Sara Jenkins, April Bloomfield and (my favorite) Gabrielle Hamilton. My future daughter-in-law, Robyn, gave me this terrific book for Christmas and as soon as I saw this recipe, I wanted to make it.   

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Tuesday
Apr262016

Roasted Broccoli Rabe (aka Rapini) 

ceramic plate from Fifty One and Half

 

This green leafy vegetable is a staple in the Italian kitchen.  It is called Rapini but it is better known in the U.S. as Broccoli Rabe.  Italians love their bitter greens and this vegetable fits right in.  It's in the mustard family and is like a turnip green with little broccoli florets.  It's absolutely delicious.  It goes well with a nice grilled steak. There are a number of ways to cook it, but I'm going to show you how to roast it til it's crispy. 

When you buy broccoli rabe, it will be in a nice sized bunch and it will look like a lot, but it does cook down. I like to roast it on sheet pans but you can't crowd it - one large bunch should be divided up between two sheet pans so it crisps up well and doesn't just steam. 

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