I love pesto as much as the next guy, but what about using basil in some non-traditional way? When I saw anise basil growing in the fabulous schoolyard garden started by my friend Dorothy (along with about 40 other basil varieties), I knew I had to try making something sweet
I love all kinds of fritters… apple fritters, corn fritters, potato fritters… I even want a pet named Fritter… in fact it would be some sort of a short stack type of animal… a low rider/squatty adorable thing… because that’s what a fritter is… a round low riding food… and
Today let’s celebrate Julia Child, a culinary icon who introduced French cooking to millions of American households. I for one, salute this trailblazer, whose first cookbooks, “Mastering The Art Of French Cooking,” volumes one and two, were my countertop companions as a young bride. With her detailed step-by-step instructions, I
I can’t help myself. It’s zucchini time and for me that means another stuffed zucchini recipe. Come on — who can deny that these little orbs weren’t crying out for some stuffing? I’ve posted several stuffed zucchini recipes in the past – stuffed with ricotta cheese, with cheesy rice and veggies,
For those of you with gardens, your zucchini is coming in fast and furious right now, I’m sure. If you haven’t got a garden, they’re plentiful in farmer’s markets too. How to use all those zucchini? I’ve posted lots of recipes on the blog, from stuffed zucchini to raw
Looking for a quick lunch? Or munchies to have with drinks? Try these bruschette with burrata cheese and grilled tomatoes. These little tomatoes have been ripening in my garden faster than you can say “pomodori” and grilling them is one of the best ways to enjoy their intense flavor. While
So yesterday the dark grey skies opened up and the sun came out! I wasn’t taking any chances so I went out and did some weeding, mowed our small front yard,opened up the windows to air the house out and cleaned the place from top to bottom. By the
Growing up Cuban meant we didn’t eat many salads. And by “many,” I mean, “none.” For the most part, the only time green things appeared on our plates were the tiny, diced pieces of bell pepper in our sofrito. (For the uninformed, sofrito is at the beginning of most Cuban
No baking involved on this one. It’s ice cream, stuffed with a surprise and rolled in a topping. It may not cool down the temperature outdoors, but this treat is bound to cheer you on a hot summer’s day. Make a bunch of these ahead of time and you’ve
Guest post by – Ciao Chow Linda – First let me banish any misconception that pesto refers only to the concoction using fresh basil as the major ingredient. The word pesto simply means anything that’s pounded, so you could have pesto made using artichokes as the base, or olives, or even
Maybe you’ve had enough plain old lettuce and tomato salad by this time of year and you’re ready for something a little different. This salad of lentils from Santo Stefano di Sessanio, tossed with artichoke hearts, roasted red peppers and other ingredients will awaken your taste buds and keep you
Completely You: Food By Nancy Kalish for Completely You What’s an easy, nutritious breakfast or an energizing snack? A smoothie! But don’t you dare buy the smoothies you’ll find on the shelves at your local store. Many — even those that are labeled organic — are full of cavity-causing, waistline-expanding
By Francesca Pucher – All of my recipes were created to be made fast, simple and healthy. I wanted to show the busy working individual that it is easy to make a well balanced healthy meal any day of the week. All you need to do is plan ahead, have
Almost every morning I drink a protein shake for breakfast, with whatever fruit is in season. Right now, every morning, we head out to our strawberry patch and pick berries. Lots of berries. One thing I wish we had done differently in our patch was to make rows where we
Summertime is here and I begin cooking dinner after everyone has left for the day. In our old house, the kitchen can easily become the hottest room. I can fully understand before the advent of air conditioning how, many years ago, the kitchen was completely separate from the main house.
By Erica Galindo – You’ll be transported to the French Caribbean when you taste these delectable morsels of Gulf-water shrimp! Tropical flavors of luscious mango, sweet coconut, and just a dash of spicy roasted jalapeno pepper will wow even the most well-traveled dinner guest. Growing up I often experienced the
One of Rome’s iconic dishes is spaghetti cacio e pepe. It’s deceptively simple with few ingredients – spaghetti, pecorino romano cheese, cracked blacked pepper and pasta water. I’ve eaten it at several places in Rome, but no where prepared better than at Roma Sparita, a restaurant in Trastevere. If the weather
Completely You: Food By Karen Cicero for Completely You It’s salad season! With locally grown veggies, fresh herbs, and grilled fish or meat, summer salads are scrumptious. But don’t sabotage their amazing flavor and health benefits by tossing them with a dressing that’s full of saturated fat, sodium and preservatives.
Completely You: Food By Densie Webb for Completely You When you’re busy (and who isn’t?), it’s tempting to take shortcuts — especially when it comes to the first meal of the day. But instead of sloughing off breakfast, start off on the right food and set the tone for a
Last night I dreamed I found a miniature dinosaur in the suitcase I unpacked from my recent trip to Italy. (I’ll return to sharing more posts and recipes from that trip shortly.) Anyhow, so this was a real dinosaur in my dream – kind of like a tyranosaurus rex, but
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