Author: Angela Roberts

Rosemary Focaccia with Olives, Roasted Tomatoes

Spring Picnic: Chicken Roulade with Rainbow Chard

How Would You Top Your Pop?

Prosciutto Wrapped Asparagus Frittata

Cooking Italy: Baked Filet of Sole with Tomato, Oregano, Hot Pepper

Retro Rose turns 75: Lemon Yogurt Cake Fit for a Queen

Chocolate Cupcakes with Salty Caramel Frosting

German Chocolate Cake with Caramel Irish Cream

Cast Iron Broccoli Basil Mozzarella Frittata

Cooking Italy: Cast Iron Roast Chicken with Lemons

Roasted Sweet Potato Lasagna

Cooking Italy: Radicchio with Warm Bean Salad

Pizzoccheri and Making Buckwheat Pasta

Pot Roast of Beef Braised in Red Wine, Mashed Potatoes

Sausage and Cream Sauce over Orecchiette

Cast Iron Cooking: Blueberry Walnut Buttermilk Pancakes

Borscht, the Elixer of Soups; Brown Bread with Watermelon Radishes

Happy Valentine’s Day: Red Velvet Cake Cups and Heart Pops

Salty, Nutty Double Chocolaty Chocolate Cookies AKA Pecan Mudslides

Cooking Italy: Ciambella and Double Berry Shortcake

Hot Dogs Wrapped in Bacon

Mamma Mia, Umami: Mushroom Mascarpone Sauce with Nori Sea over Heart Shaped Pasta

Savory Leek and Carrot Tart

Aunt Else’s Aebleskiver

Blue Corn Bread with Pine Nuts

Ossobuco with Falls Mill White Corn Grits

Beef Stock and Roasted Bones

Ten Tips for Making Chicken Broth, Stock or Bone Broth