Simple Is Better – Tomato Sauce
Tomato Sauce There are some recipes that are must haves in our repertoire. Tomato sauce is one of them (See helpful video at the end of this post!). Not just because there are lots of noodles to cover, but because basic recipes are also the foundation for great...
5 Spice Mix Recipes for 5 Cuisines
5 Spice Mix Recipes As we come out of the Winter deep-freeze, I always find myself getting more and more excited for cooking. I don't know if it's the type of ingredients that come into season in Spring time, the fact that I can fire up the BBQ again or simply that...
Post the Roast – Leftover Pork I
Post the Roast - Leftover Pork After roasting large pieces of meat, unless you were feeding an army, leftovers are inevitable and something to look forward to. There are tons of things you can do with leftovers. Creating something brand new from leftovers is...
Roast Pork – You Can Do it!
The Butcher's Challenge - A Pork Shoulder I think it may have been an unconscious meme. It was not necessarily my intent to get the whole 14 pound roast pork shoulder, but once a meme sets in, it is hard to shake. First, it was the lady talking about the 6 pound pork...
Microgreens: What the Heck are They? (and why you should care)
Microgreens! We all know we should get more greens and vegetables in our diets - they're uber good for us and loaded with all kinds of things that do a body good. But did you know that some vegetables are better than others? Not only for nutrients and healthy stuff...
Feature Food Innovator: Jennie Schacht
This week, let us introduce you to one spectacular woman! Jennie Schacht, a published author, writer, editor and blogger, knows food. From uncovering previously undocumented Italian dishes to concocting 40 - yes count 'em: 40 - ice cream recipes, Jennie is a culinary...
Scones and Biscuits
Of Scones and Biscuits Sometimes I have difficulty deciding between scones and biscuits. When I make biscuits I am taken back to a time growing up outside Atlanta. Having been a transplant from north of the Mason Dixon line, the biscuit was a far cry from the bagel...
5 Fresh Herbs You Should Be Cooking With
5 Fresh Herbs - Fresh Is Best! As we Spring into a warmer season, our taste buds start to crave bright, new flavors. And with it, the outdoors! Several month of cold Winter weather have me yearning for sunshine and dirt. Speaking of which, one of the first things that...
Why Are There So Many Shapes of Pasta?
Why are there so many shapes of pasta? If you've ever wondered into the Italian isle at your local grocery store, you may have found yourself staring, bewildered by the seemingly endless array of pasta options. Which one to choose? And where did they all come from?...
Ricotta Dumplings
Ricotta Dumplings - aka Malfatti Everyone, I think, has their favorite dumpling. If they don't they should. When I think about the model dumpling - the dumpling that which other dumplings should evolve from - what pops into my head is the Tuscan dumpling Malfatti....
