Category Archives: Kitchen Tips and Tools

Glazed Cinnamon Rolls

Melt in your mouth, gooey and delicious Glazed Cinnamon Rolls

Glazed Cinnamon Rolls When I was still a young girl, somewhere between seven and nine years old, my passion was already cooking. If our parents went out for the evening I’d pull out a cookbook (that my mother never used, by the way) and pick out a recipe to make. It was my only opportunity…

Corn bread and muffins

Corn bread and muffins made with freshly ground cornmeal

Corn bread and muffins are one of my favorite accompaniments to a meal, at breakfast, or anytime. I love them slathered with butter and drizzled with honey, or just on their own. Corn bread and muffins took on a new dimension several years ago when I began using a mill attachment for my KitchenAid. I…

Apple Pie

Apple Pie

Apple Pie Apple pie is at the very top of my comfort food list. Add a scoop of ice cream or, better yet, a drizzling of fresh cream and it moves a step higher into culinary nirvana. Apple pie is delicious year-round and is dead easy to make. Two pieces of equipment that make apple…

Fennel, Sliced Orange & Olive Salad

Shaved fennel, orange and olive salad

Fennel, Sliced Orange and Olive Salad   There’s nothing like the fresh crunchy flavor of fennel bulbs and they’re a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a mandolin to slice fennel paper thin for your salad. Fennel tend to turn…

Nocino: Walnut Liqueur

Nocino (walnut) liqueur making

Recipes that stem from the intertwining of tradition, harvest times, annual festivals and holidays…like this nocino liqueur… are by far my favorites. So often it’s people’s lives, the seasons and history that establish culinary tradition. Nocino isn’t prepared only in Italy but it’s at the very least one of its places of origin. Like many…

Chicken Tagine with Preserved Lemons

Chicken tagine with preserved lemons, a wonderful Maroccan dish!

My favorite Maroccan dish by far is Chicken Tagine with Preserved Lemons. It’s wonderful because the tagine cooking technique yields a tender and flavorful chicken, while the preserved lemons add a tangy touch to the dish. To cook with a tagine you place all of the ingredients inside the tagine at the same time, cover and…

Homemade pasta: easy and fun to make!

Making homemde pasta

No dish is more quintessentially Italian than homemade pasta. It can be long, short, filled or cut small to use in soup. There are also pastas that use a variety of whole grain flours, water instead of eggs, or hot water and butter instead of eggs. Despite innumerable variations, this classic homemade pasta recipe is perfect as the…

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese and Toasted Walnuts

Brussels Sprouts & Toasted Walnut Salad

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I’d never thought of using brussels sprouts raw in a salad but it’s one of the easiest and tastiest ways to use them. Brussels sprouts are an odd vegetable. Their…

Roman Style Artichokes

Roman artichokes

  We’re fully in the season of Roman, or globe, artichokes. There are so many delicious ways to prepare them, but the best way is Carciofi alla Romana.   I usually buy artichokes that have already been partially cleaned at the market, in other words all the tough outer leaves removed, plus the outer layer…

Spaghetti with Clam Sauce (alle Vongole)

Spaghetti alle vongole

Italy has such delicious clams that spaghetti with clams is always one of my top choices when we eat out. It’s also something I make at home frequently. It’s easy to prepare and I have a few magic ingredients that make this dish extraordinary. Everyone you serve it to will ask what you do to make…