Move over basil! We’re giving kale the leading role in the pesto jar, at least for today. This version is nut-free because my youngest has a nut allergy, and I love pesto, and now I can have the taste and texture without the worries of cross contamination in the kitchen. But, you don’t have to have allergies to make this version – give this a go when you don’t have pine nuts on hand, or when you’re looking for a great variation. Spread it on homemade pizza, crostini, pasta, sandwiches, use it as a dip, or add a dollop onto pork or chicken. The pesto-bilities are plenty (I know,…
-
-
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ― Lemony Snicket This cinnamon bun recipe uses baking ingredients that you are likely to already have at home. Ooey gooey, sweet and sticky, aromatic cinnamon buns. Warm and tender and glazed with a silky cream cheese frosting. The aroma of brown sugar and warm cinnamon lingers long and comforting.
-
Polpettone alla Ricotta, otherwise known as Meatloaf with Ricotta, is a delectable Italian upgrade to the standard staple of American comfort food. Many people are surprised to learn that meatloaf exists beyond the borders of America, and the ingredients used are as varied as the cultures in which meatloaf can be found. I’ve adapted this version over the years to include fresh ricotta cheese gently mixed into the meat, originally inspired by the queen of the Italian kitchen, Lidia Bastianich. The addition of ricotta creates a deliciously soft and tender inside. The outside of the meatloaf is golden and lightly crisp, both from the high heat and the addition of…
-
“…like the perfumed beans from the coffee stall on the market… a smoky, burned flavor that enters my mouth somehow and makes it water. There is a silver jug of the stuff on the counter, from which a vapor rises…” –Joanne Harris, Chocolat I channel my inner Vianne Rocher when I prepare this magical molten elixir (if you’ve seen the movie Chocolat, you’ll understand). Cioccolata calda is an Italian hot chocolate – though I liken it more to a winter’s night potion, its warm swallow and intoxicating richness coursing into my soul.
-
Whether you call it “stuffing” like us in the north, or “dressing” (likely to consist of delicious cornbread) like my southern friends, or “filling” like those located somewhere around and in-between, we can all agree that no Thanksgiving table is complete without it. In my Rustic Sausage, Apple and Cranberry Stuffing, we’ll use day old rustic bread, hand-picked apples, local sweet Italian sausage, and plump ruby-red cranberries that come together (the night before the big day) in a gentle perfume of sage and rosemary – along with a good measure of butter, always butter.
