I fell in love with porcini mushrooms when I first made Giada’s Mushroom Risotto with Peas .  They add such a beefy richness to any dish.  This meat loaf includes a delicious surprise.  Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create…

I always get this wrap at the local diner.  They have the most delicious ceasar salad dressing!  This is my version and it comes pretty darn close.  I switched it up and added cucumber and wrapped it in a sun-dried tomato tortilla. 2 cups cooked chicken, cubed or shredded (grilled chicken would be great!) 2…

What is Chow-Chow Relish? This relish has long been a favorite on pinto beans in the South.  It originated from using end of the season vegetables in the garden.  It also has some roots from the Pennsylvania Dutch.  I remember my Mom making this growing up.  She would make quarts and quarts of the stuff…

Some of the best recipes we know and love call for condensed soup.  The famous green bean casserole, chicken pot pie – all the great casseroles we grew up with.  If you are not fond of using “cream of anything” soups, then this is a recipe for you. This is simple recipe that takes no…

You say gelato, I say Ice Cream.  A rose by any other name etc.  What is Gelato? Gelato has a lower butterfat content, and slightly less sugar, than most American ice creams.  American ice cream is typically made from heavy cream, while Italian gelato is based on milk with egg yolks added for richness and…

There are only so many things you can do with eggplant.  The most popular is, of course, Eggplant Parmigiana.  Time consuming, fried eggplant saturated with oil is still delicious, but I found a fresher version that tastes just as good, or maybe better than the traditional version.  No breading, no frying – but great flavor!…

Buy some bones!  Roasting beef bones intensifies the flavor and deep brown color of beef broth.  The broth takes 3 to 4 hours to simmer, but the V-8 soup takes about 5 minutes to prepare!  I never was a big fan of cilantro and rosemary, but I have to admit that this made a really…

This recipe is a typical one with two rising periods.  Most of this time it’s the yeast working and not you! 2 cups water 1 Tablespoon sugar 1 packet active dry yeast 1 Tablespoon salt 6 cups bread flour Toppings of your choice – I used “everything bagel” topping Proofing the Yeast: Pour the water,…

Yes, yes you can make zabaglione with white wine!  Marsala is tradionally used, but you can also substitue sherry, Madeira, or a sparkling wine.  You can also combine the wine with a spirit such as bourbon, rum or other brandy.  How about adding your favorite liqueur such as Limoncello or Frangelica! Zabaglione began it’s life…

Juicy pork chops, smothered with onions and topped with melted cheese.  6 bone-in pork loin chops, about 1 inch thick 2 tsps. kosher salt 1/2 cup all-purpose flour, for dredging 3 Tbsp. extra-virgin olive oil 4 medium onions, thinly sliced 3 plump garlic cloves, sliced 6 oz. provolone, thickly sliced 1 cup white wine 1/3…

Most of us have been to wine tastings.  It’s a fun and interesting way to try new wines, pair them with food and expand your tastebuds.  Have you ever thought of having an Olive Oil Tasting?  The generous folks at Colavita asked me to host a Summer Grilling party with olive oils, cheeses and dessert – all…

This soup is wonderful on a chilly evening as a first course to a Fall or Winter dinner, or alone (with bread, of course) for lunch.  Serve piping hot, this soup really warms you from head to toe!  Use broccoli instead and you will think you were at Panera’s!   4Tbsp unsalted butter 1 medium…

Shepherd’s Pie is traditional British Pub food usually made with minced lamb.  I’m not a lamb fan so this casserole is made with ground beef – which makes it a Cottage Pie.  Whatever you want to call it, this pie is bubbling, warm and filling.  I just love the topping of the fluffy, creamy mashed…

Love to cook, hate to prep, or just don’t have time? Chef Giovannina Bellino has created the perfect solution! FLAVOR BOMBS! Flavor Bombs are an all natural, fresh frozen cooking base to start or finish a dish. They can be used in sauces, stews and soups, in meatballs or meatloaf, as a marinade or even…