One of my first cookbooks ever was Giada De Laurentiis’s “Everyday Italian”. From it, I made my first pesto, marinara sauce, bolognese, vegetable bolognese, her fabulous balsamic roasted chicken, and many other Italian classics. For that reason, it will hold a special place in my bookshelf. One …
Anyone else find themselves questioning their life choices? First world problems, right? I’ve got a roof over my head, food to eat, a wonderful family - so much to be grateful for. But I’m feeling sorry for myself because I haven’t “made it” yet or didn’t pursue one of the more conventional paths of …
I have been using a dastardly amount of heavy cream in everything. Coffee - splash of cream. Pie - whipped cream. Fruit - sweetened AND whipped cream. Pasta - cup o’ cream.
I have a officially regressed from my diet of quinoa salads, eggs, oatmeal, and fruits/veggies. Size 2 - it was nice knowing …
It’s Ramadan. The days are long. Brain cells hardly get enough glucose to function throughout the day. You would think after breaking our fasts in the evening, we get a second wind and can be productive. Not the case here. Usually after iftar, my husband and I try to make the most of the 20 or …
I’ve already written about Pastitsio. But since it didn’t exactly get its close up last time, I figured it was time for a redo. Pastitsio, btw, is a baked pasta dish, layered with meat sauce, bechamel and parmesan (or kasseri). Even though there are a few steps (and several pots and pans) required …
For most people, the holy trinity means the Catholic theological doctrine of the Father, Son and Holy Ghost. For those in the culinary world, it usually means carrots, celery and onion. But for me, it really is olio, aglio & peperoncino (oil, garlic and pepper). On busy weeknights, it is your best …
By now you all know that consistency is NOT my middle name. I offer, not as an excuse, but as a simple explanation for my long absence the fact that I am just about to pop this baby out (of course that means posts will become even more intermittent once I am a fully sleep deprived zombie/mother of …
This will likely be the first post of many about an Ina Garten recipe. The woman is a genius. What I would give to be one of her gay hamptonites solely for the pleasure of her food. Um, I mean company. Her approach to food, cooking and entertaining has significantly influenced mine. From “turning up …
