Follow/Be a Fan

Follow

Honeymoon Ravioli

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

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!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

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

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

SUBSCRIBE for free and never miss a post:

 

 

or Use Key Words to Search this Site

Lemon Cake from Capri

Make Healthy Homemade Apple Chips

Butternut Squash Soup

 Thanks, Mom!

 

Speedy Mini Lasagna Stacks

 

Winter Caprese Salad

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

Thoughts About Making Espresso

Friday
Nov202009

Chestnut Soup, Thomas Keller Croutons and a Thanksgiving Video

 

Do you ever look at chestnuts at this time of year and wonder what to do with them besides add them to stuffing?  When I was a kid we used to simply roast them over the fire and they were fun to eat.  A couple of years ago, Brian and I were at a dinner party and the hostess served a first course of this soup.  No one could guess what it was and it was absolutely delicious.  This soup is not a beautiful soup to look at, but I guarantee you will be amazed at how delicious it is. It would be a great first course at your Thanksgiving dinner. I topped the soup with croutons that I made using the method out of Thomas Keller's new book, Ad Hoc at Home. These are the croutons they make at the restaurant and they are intense - garlicky, oily, and crunchy, a perfect topping for the soup.

Click to read more ...

Friday
Nov132009

Pine Nut Cake - Pinolata

 

I love this cake because you can have it after dinner as a dessert or you can have it in the morning with coffee and it's great either way.  The traditional way to make this cake is very simple which is just mixing up the batter and pouring it into your pan.  But thanks to Andrew Carmellini of Locanda Verde in New York City, I use a different method.  He's a master at taking classic dishes and giving them a new twist and that is what he did with this cake.  In his terrific book, Urban Italian, he makes the usual batter but then he whips up a meringue and folds that into the batter. It makes for a wonderfully light cake.  He also adds lemon zest and juice to the cake, making it even more special.   He likes to slice this cake and makes an ice cream sandwich out of it, with chocolate ice cream!  Now there's an idea.  

Click to read more ...

Friday
Nov062009

Pappa di Pomodoro - Italian Bread and Tomato Soup

I've been asked by Mel to guest post over at Bouchon for Two while she is traveling around Europe, so hop on over there for the entire post and recipe for this delicious and simple traditional Tuscan soup.   

Pappa di Pomodoro was originally a way to use up stale bread – in the Tuscan kitchen, nothing goes to waste.  When I was growing up, it was also a way to use slightly overripe tomatoes – the ones you’re thinking maybe wouldn’t be so great to slice into a sandwich.  So this Is a very practical dish.  “Pappa” means mush, but don’t let that fool you – it’s delicious.  Now you can find this “peasant” dish in upscale restaurants in Florence.  People love this kind of comfort food. 

Click to read more ...