Sunday Gravy – BADDA BOOM BADDA BING When I first met my friend John Wong and learned of his love for cooking, I assumed he would be an Asian/Fusion expert. I know…Turns out, his go-to kitchen style is Italian. One of … Continue reading
Here’s the thing about food blogging; sometimes the people who are waiting to eat my food are just too hungry to wait for me to ‘get the shot’. My plan was to shoot eggplant parmigiano over some lovely tagliatelle, garnished … Continue reading
Twenty five years of watching the super bowl with Ralph and I still don’t have a clue what I’m looking at. I’ve been told that Ralph is exceptionally good at explaining the game, which leaves me to think that the … Continue reading
LAST UPDATE: Time to strain your limoncello and pour it into a decanter with a good seal. I keep mine in the freezer to keep it ice cold and syrupy. Enjoy! UPDATE: It’s time to add the simple syrup… Limoncello, the … Continue reading
Lasagne. A word needing no adjectives to provide a clear visual of tender pasta layers, rich meaty tomato sauce and mountains of gooey cheese oozing on your plate. Sadly, the image might be thick, gummy, curly edged pasta with insipid, heavily oreganoed … Continue reading
NAKED RAVIOLI or gnudi as they’re lustily referred to in Italy are delicately poached dumplings from the innards of a ravioli. Basically, ravioli with no clothes on. Earlier this summer,Christie introduced Ralph and I to wonderful friends of hers that have moved … Continue reading
I’m my own worst enemy. It took three tries to, finally, be successful. I couldn’t figure out what I was doing wrong. The first go-around ended up more like an Indian rubber ball than silky smooth mozzarella. I actually had … Continue reading
When John Denver sang the line, “life on the farm is kinda laid back” it should have been clear to the world that he’d never lived on a farm! At least, not during the summer… We own a hobby farm … Continue reading
WHAT TO DO WITH GARLIC SCAPES AND WILD MINT? Make pesto! Pesto usually brings basil and flat Italian parsley to mind but using different herb combinations is easy and fun. Wild Mint grows all over our farm. When I weed it out of … Continue reading
I’ve owned Marcella Hazan’s Essentials of Classic Italian Cooking for thirty years. It was produced back in the days of cook books with no pictures! Imagine a volume of recipes with nothing but a few pencil illustrations to inspire the … Continue reading
Join my mailing list to receive the latest news and recipes.
As a thank you you'll receive a free PDF eBook with five simple recipes for a wide variety of occasions. With each recipe I include some variations, helpful tips and links to some similar recipes.