Pane a presto! When you are craving some warm, homemade bread but don’t have a lot of time, this little loaf is the answer. No kneading, one rise, surprisingly flavorful and crunchy crusted – a perfect quick and easy bread treat!
This very simple to make soup is unbelievably flavorful! The soup is meatless. However, I do like to make it with chicken stock. You can certainly add a little pancetta or Kielbasa sausage if you like. But it is quite delicious without. The addition of Parmigiano rinds is one reason […]
Since Italians do not have an official Thanksgiving, there is more than one way to express thanks on this American holiday – Felice Ringraziamento (Happy Thanks), Buon Giorno del Ringraziamento (Good Day of Thanks) or Giorno del Tacchino (Turkey Day). It doesn’t matter how we say it, Terry and I […]
In Italian: Zuppa di Piselli Spezzati (“soup of broken peas”). As the name implies, this is the Italian interpretation of Split Pea Soup. But this recipe can easily be adapted your own tastes and preferences – use bacon or ham instead of pancetta, make it with vegetable stock and no […]
Have you ever successfully made a recipe several times and suddenly, it flops? That is exactly what happened to my Panettone recipe. My daughter-in-law made it recently and it did not raise properly. Just to confirm that there wasn’t an error in the recipe as written, I immediately made a […]
I have always made my own granola – a recipe from D’Amico’s Café. We generally find commercial granolas too sweet. But about a year ago, I discovered Aunt Maple’s Crunchy Granola, made in Eugene, Oregon. It is really delicious – not too sweet with just the right amount of crunch […]
My Mom (Mary Baldi) will be 101 years old on October 28, 2020 and is doing great! She has been living in Bellevue for the last 2+ years in an adult care home with 4 other residents and 2 live-in care givers, Daniela and her husband Mario. They are wonderful […]
Pork and apples are a classic combination. Why not cook them together to give the pork a nice apple-y punch? Plan ahead – this roast needs to “cure” for 18-24 hours before cooking. Rubbing the meat with a brown sugar and salt mixture and refrigerating overnight seasons the meat and […]
Mayonnaise is more than a sandwich spread. It makes a fantastic marinade – it’s creamy and tangy, thick and lush. It’s packed with fat from the oil and egg and also with flavor, in the form of salt and vinegar. In short, it has everything you need to season and […]
Pesto, Chimichurri, Salsa Verde, Zhoug, and Chermoula are all forms of green sauce. My cookbook includes recipes for pesto, zhoug, and salsa verde. But you don’t really need a precise recipe for each of these green sauces. Ever adaptable, you can use what you have on hand to make something […]