I have to let you in on a secret. I’ve been cooking recipes from French Women Don’t Get Fat, and don’t tell anyone, but they’re…
While we were in Italy last year (see “Italy 2016” photo diaries), we worked as farmers at an Agriturismo outside Pavullo nel Frignano, located about…
I met with my friend Annalee last week to catch-up on her new engagement (Congrats again!) and dissect the intricacies of life. The conversation turned…
There are perks to being a Foodie. I love that people ask my advice on recipes and ingredients. Skippy invited me taste her green tomato…
My personal truth is that I rarely buy pasta sauce from a jar. It’s so easy to make from either a can of chopped tomatoes…
With Garlic and Basil Simple and bright, serve hot or cold for a versitle pasta creation. Use jarred roasted peppers (from the grocery isle) and Trader…
Basil Pesto Adapted from Giada de Laurentiis Giada has created a lovely and classic basil pesto. Her version calls for Parmigiano Reggiano, but I’ve used…
With Artichoke Hearts, Feta and Kalamata Olives This is a great deli/picnic/potluck recipe because it goes like this: saute peppers and onion, boil pasta and…
Here’s a short picture diary of me learning to cut an 80 Lb wheel of Parmegiano Reggiano cheese! This cheese is aged 24+ months in Italy,…
The first time I tried real carbonara was in Rome on a rainy day. The restaurant was empty and the sound of rain hung in the…
Serves 4 Ingredients: 1 Lb pasta of your choice 1 cup Parmegiano-Reggiano (zested/microplaned 1/4 Lb Pancetta, diced 1 tablespoon olive oil 4 eggs, beaten…
Carbonara is about three things: pancetta, Parmigiano Reggiano and freshly cracked pepper. This being said, it’s SO important to keep your ingredients high quality. Be…
“What is spelt?” Spelt is a nutty flavored ancient grain related to wheat. Spelt has been around since 7,000BC, served in Germany as dinkel. Although…
When I was in Italy, my roommate and I were told to visit Lucca, take the train and rent a bicycle to ride around the…