I miss my cuisinart, hand grating carrots and cabbage is work, not hard work, but when I had my gorgeous cuisinart making coleslaw took 5 minutes. This took me (...)
I have never been a fan of cheesecake, the consistency is too custardy and too creamy, it is far too rich, though not too sweet, which would normally fit it (...)
Meatloaf again! We love it, everyone loves it, and I have to say it is a lot of fun to experiment with, mixing up traditional American recipes with Italian (...)
Mmmm grill, we spent our memorial day weekend around the grill, with beautiful vermillion snapper, corn on the cob, zucchini and sausages (not pictured here). (...)
I realize that I have posted this recipe before, but this is my favorite way to prepare whole fish and since I finally found some beautiful whole fish in this (...)
I am a firm believer in extending the birthday treatment for a few days before the actual date, especially when your birthday is during the work week. Since my (...)
Never again will a deviled egg go unpickled in this house. What started as an aesthetic curiosity has now become a cult following, I am that cult, a cult of (...)
Late! Late by 21 days, or 2 months! I’ll let you be the judge. These are my New Years Day black eyed peas, because like any true Southern Girl, I have my (...)
I’ve been holding off on the second courses from La Lanternaia for a while now, gathering more photographs and material to add, my husband and I are both more (...)
Renella bakery: best bread pizza and pastries in italy
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Renella is my favorite place to buy bread or to have a quick lunch. I featured their famous filone napoletano in the 20 breads of Italy page, but can’t stop (...)
Throwing food away is against both cultures in this house, so if there is ever anything leftover from dinner the night before we always find a way to make it (...)
You would have never found collard greens in one of my Mary Mac’s side bowls when I was a kid. I thought that they were the grossest things until I left the (...)
I love a beet, I haven’t done much with beets in my kitchen, but I do love them and generally try to get them into salads. It is so nice to be able to buy (...)
We were in Liguria this past weekend visiting my in-laws. It may be a cliché, but my mother-in-law is an amazing cook, and not such a cliché, she is also a (...)
I may be a Georgia peach, but I think that the best peaches are from South Carolina. The big event on our drive from Atlanta to Virginia to visit my Oma when I (...)
This tiella has been a quest for my husband since we have moved to Puglia, he tried it for the first time at a restaurant in Polignano a Mare, on the Adriatic (...)
Mmmm, fish tacos. The idea of fish tacos makes me feel like I have been splashed with cold water. They are so deliciously fresh. When friends of mine came to (...)
I think that I have mentioned what a treat it has become to find my husband in the kitchen, making something wonderful for dinner. I’ve also mentioned that it (...)
Casarecce with grilled zucchini, pancetta and pine nuts
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I’m going to be out of town for a few weeks and I have made it my mission to make do with what my fridge has to offer, without buying anything to add to it. I (...)
One of the favorite meals that my Dutch grandmother would make for her grandchildren when we would come to visit was lasagna. We weren’t meat and potato kids, (...)
Torta caprese classic italian almond and chocolate cake
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My poor mother is allergic to wheat, it won’t kill her or cause her to go into anaphylactic shock, but it certainly doesn’t make her feel good. After my mother (...)
That little dribble of drool came out of the side of my husband’s mouth again before we left for the States. With the intention of getting rid of any food that (...)
I love fennel, I love to eat it raw at the end of a meal, thrown in a salad, roasted, over pasta, I love the seeds and how in Indian restaurants they often (...)
You would have to have a well-stocked fridge for this pasta to be thrown together with whatever is in there, but it was born out of this idea. My husband and I (...)
