Have you ever swapped your garnish of parmesan cheese for garlicky bits of toasted breadcrumbs? This easy pasta recipe comes together in the time it takes to boil water. Toasted breadcrumbs is not a new concept, it’s roots are humble, and it was often a way of using up stale bread. In this simple dish, we’ll add garlic and anchovies (don’t worry if you don’t like them, they disintegrate and leave behind their robust flavor) for a powerful punch of flavor in an otherwise incredibly simple dish. It’s important to use good, stale, rustic bread for the bread crumbs and reserve plenty of pasta water. The starch in the water…
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Brasato al Barolo simply means beef braised in Barolo wine. It’s a classic, rustic dish from the Piedmont region of Italy. Every northern Italian family has their own version of this recipe, but one thing remains the same – a hearty roast is cooked long and slow in a full-bodied red wine until the wine has reduced to a flavorful and brothy essence.
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Chances are that you will be raising your glass this New Year’s Eve. Whether it’s to bid farewell to the year that was, or to toast the possibilities that a new year brings, or a little of both, you might want to consider adding a whimsical and seasonal treat to your celebration, Sugared Cranberries.
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It’s almost January. If you haven’t caught a cold by now, chances are that you probably will. Before I go any further, let me just go on the record: before I had children, I went 8 straight years without catching a cold. True story. Since children, especially school-aged children, there’s been lots of close encounters with the common cold. With the colder temperatures starting to bear down on the northeastern United States, my body and immune system need a little boost. Thankfully, our loving earth provides. I think you’ll love this easy recipe for Elderberry & Rose Hip Healing Tea, too. It’s naturally sweet and aromatic.
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While this spinach and Gruyère strata is the perfect breakfast or brunch recipe to make any time of the year, this has been our go-to Christmas morning breakfast for almost two decades. Since it is prepared the night before, I’m able to enjoy Christmas morning with ease. With a mixture of eggs, cream, white wine, spinach and Gruyère, it is prepared and left to absorb overnight by thick cubes of rustic bread. In the morning, the strata puffs-up golden and delicious with threads of Gruyère cheese and spinach tucked in and around each pillowy slice. The edges delicately crisp-up and the bread takes on an almost custard-like texture.
