I’ve always thought of semifreddo as a mysterious dessert and one that I did not need in my repertoire. It’s just a fancy word for ice-cream, right? And I don’t love ice-cream. But after I tasted Chef Stuart Lane’s Meyer Lemon Semifreddo (Spinasse Ristorante) I knew semifreddo was a dessert […]
Neapolitan Ragù is a slowly simmered Italian meat and tomato sauce, made with large chunks of meat rather than ground meat. The meat is usually pork but can be beef, sausage, or a combination. The sauce from cooking the meat is usually served over pasta and the meat is served […]
What Is the Difference Between Kosher, Sea, and Table Salt? How do you know which one to use? With so many different types of salt available today, it can be confusing. How do you know which one is best? Most home cooks are okay with using just one kind of […]
Torta Caprese is a classic Italian cake that comes from Capri, Italy. Most Italian cakes are characteristically a bit dry, so I have tweaked it to my tastes. This sublime flourless chocolate almond cake is irresistibly moist with an intense chocolate taste. The use of both bittersweet chocolate and cocoa […]
Believe it or not, I have never made a cherry pie… until now! On New Year’s Day, my son-in-law baked a beautiful cherry pie for dessert – honestly, it was one of the most exquisite looking pies I have ever seen! The lattice crust was cut with precision, cooked to […]
This is a simpler and safer method for making No-Knead Slow Rise Bread (p. 72 in the Mama How… cookbook). No more juggling a very hot (425°) Dutch oven or precariously transferring the shaped loaf to the hot pot. Instead, the second rise of 2 hours is done directly in […]
Nothing tastes as good as sweet, fresh, August corn. Fortunately, there are some recipes that can be almost as good and very satisfying using frozen corn. Creamy, comforting, and flavorful Corn and Poblano Chowder is just such a recipe (if fresh corn is available, that is always my first choice). […]
Many of us have pleasant memories of growing up with Tomato Soup (Campbell’s) and Grilled Cheese Sandwiches. I don’t remember my Mom ever serving us canned tomato soup, but for some reason, I have never been a fan of Tomato Soup. However, this recipe was very popular at D’Amico’s Café […]
Simply beautiful – the red cherry jam on snow-white shortbread is so festive! With classic flavors of cherry and almond and buttery melt-in-your mouth shortbread, this cookie is a winner! The formed cookies have to chill for one hour before baking, so plan ahead.
A new take on an old classic with a soft crumbly texture and slightly chewy center. A touch of almond extract enhances the peanut flavor in a surprising way. Shaped into little balls and sprinkled with a combination of sea salt and coarse sugar, these cookies are salty-sweet, addictive deliciousness!