One phone call to my dad the chef was all it took to turn my simple mid-week roasted chicken into this masterpiece of culinary perfection. It’s definitely company food!
I’ve not had a lot of opportunity to follow my chef dad around the kitchen — he’s elusive that way — but this time I took notes and got his recipe.
If you’re heavy-handed with the herbs and seasonings and tend to over-pour the wine, you’ve just learned a couple of secrets on how to make a tasty Bolognese.
I’m aware that I put capers in almost everything lately. There’s definitely a caper energy permeating my household these days … and why not? They add a subtle saltiness and tang to any dish and I love the complexity that capers add to something that could be humdrum without them. That doesn’t necessarily apply to […]
In the event that I came off as a total food snob when I referred to baked ziti as plebian (even though I think it’s completely delicious!), here’s one of our favorite recipes that most food snobs wouldn’t even consider making (because there’s canned tuna in it). We did, however, serve it to a food […]
Pia Schiavo-Campo, our Guest-clacker today, is a fabulous foodie with an ardent passion for gastronomy. She began experimenting in the kitchen about 12 years ago, and before long, this multi-cultural epicure realized she had a gift for cooking. Check out her blog athttps://foodlovela.blogspot.com/. I dreamt of bread pudding last night. I call these dreams foodmares because when I realize that my food fantasy is […]
As wonderful as Molly’s Cabbage soup recipes sound, when I saw this recipe for Guinness and onion soup with Irish cheddar crouton, I spontaneously salivated. It made me think of all the mouth-watering recipes we love with Guinness Stout as a main ingredient. If you’ve never cooked with beer, you really don’t know what you’re […]
