pasta/risotto

Crème Fraiche is that elusive French dairy product that rarely sees it’s way onto the shelves of Atlantic Canadian supermarkets. In fact,…

BAKED CHICKEN ALFREDO is a fantastic holiday pot-luck dish. One of my favourite traditions at Christmas time is attending family pot-luck dinners.…

Lobster Risotto is my husband, Ralph’s signature dish which our family requests on special occasions. Because Ralph only gets to cook when…

Baked Ziti Arrabiata isn’t really a thing. Depending where you are in Italy will dictate what they call their cuts of pasta.…

Fresh Pasta has such a sexy reputation for being unattainable to the home cook. The culinary myths surrounding this two ingredient staple…

Pasta E Fagioli means ‘pasta and beans’ in Italian. It’s poor man’s food made from simple ingredients. The origin of pasta e…

Fettuccine Alfredo can be a heavenly gastronomic moment of an insipid, cloying disappointment. An authentic Alfredo sauce calls for butter, grated Reggiano…

Risotto, like so many Italian dishes, is simple culinary perfection based on using a few high quality ingredients and following intuitive age-old…

Marinara sauce is one of the first recipes that I shared on my blog.  April 9, 2011, as I struggled to maneuver…

NAKED RAVIOLI or as they say in Italian, ‘gnudi’ has a bad rap. It has a reputation for being difficult to make,…