April 27, 2011
Chicken pesto panini | Photo by BNF
This one goes out to the people who like good food but don’t have the time or desire to spend a lot of time hovered over a hot stove.
According to the Kitchen Boss, paninis are quite popular in parts of Italy. I like to imagine that it’s similar to the crepe carts in the touristy part of Paris: all over the place. Read the rest of this entry »
April 24, 2011
I’m a firm believer that you’re never too old to dye Easter eggs.
Or get Easter baskets, for that matter.
And, for some reason, I’m really, really excited about Easter this year. Read the rest of this entry »
April 17, 2011
Fully loaded meatball sub | Photo by BNF
“I’m a lucky guy.”
This is what my husband said to me upon seeing what I intended to serve for dinner: fully loaded, saucy, mozzarella-laden meatball subs.
When I saw the recipe for meatball subs on the amazing blog Can You Stay For Dinner, I knew I had to try them.
And while I was still too full a total of 4 hours after eating one, I had no regrets. (And I didn’t even finish a full sub!) Read the rest of this entry »
April 15, 2011
Pink shrimp sauce with cream | Photo by BNF
It’s no secret that the sauce in a simple pasta recipe can either make or break the dish.
The pasta, like tofu, is often the blank canvass waiting to be painted. So it’s important not to pick a dud.
Success: Granny Zeller’s marinara. Failure: Spaghetti carbonara. Read the rest of this entry »
April 12, 2011
Almond biscotti | Photo by BNF
Somehow, making this traditional Italian almond biscotti makes me feel legit.
Sure, I burned the bottom of half of them and didn’t quite get the texture right.
But, come on. I made biscotti! Read the rest of this entry »
April 10, 2011
Manicotti with spinach ricotta stuffing | Photo by BNF
[Warning: This is not your school lunchroom’s manicotti.]
My very first stab at making manicotti = success! I think the key ingredient to this particular recipe (besides the obvious: ricotta and spinach) is the nutmeg.
Sounds weird in a pasta, right? You’re going to have to trust me on this one, it works.
Plus, the more modern Italian fettucini alfredo recipes call for a sprinkle of nutmeg on top. So, booyah. Read the rest of this entry »