I am intrigued with the simplicity and popularity of insalata Caprese. Everyone seems to love it, especially Mr. ST. If it’s on the menu, he orders it, no matter what, no matter where. I often say I like “bright, clean” food, which may seem vague, without a frame of reference. This is a perfect example of…
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Bruschetta with Tomatoes from Rome
Before I talk about the food, I must stop to give you a language lesson. I studied Italian for a year and I will not really master this language until I spend a long period of time in Italy. The correct way to say bruschetta is when it sounds like brusketta, not brushetta. You must…
Soufflé au Comté
Soufflé au Comté or cheese soufflé was on the schedule for last week’s Whisk Wednesday, cooking from Le Cordon Bleu at Home. Part of me got a bit excited because soufflé is on my “to learn” list. And, I learned what NOT to do. I am one week late because I wanted to use…
Raspberry Party Cake
This is a pretty cake. And, in Dorie’s Book, Baking From My Home to Yours it is even prettier. We ate this cake on, May 28th, our tenth anniversary. We had plans to go to Atlanta for the weekend, but on this Thursday night we invited our friends join for dinner who also hit their…
Clafoutis aux Cerises – Classic Cherry Clafoutis
Cherry Clafouti from Le Cordon Bleu at Home. It can’t get any more french than this. Okay, we know it’s french, but what IS clafouti? It’s not really a pancake. It’s not a pudding. It’s not a flan. But, it points to all three, but better. It’s for breakfast or it’s for dessert. You can…
Risotto with Wild Shrimp and Fresh Peas
I have discovered the reason people love risotto, because I have finally succumbed to the joy of flavorful, creamy arborio rice. Risotto used to be a mystery to me. I was raised as a pasta girl, and I never understood the hoopla about rice. One of my grandfathers is from northern Italy and he had…
Spring Chicken Parmesan
I know today is the first day of summer, and I’m a little late bringing you my springtime version of chicken parmigiana or what we americans refer to as chicken parmesan. Some years ago I stopped frying food (exception last week’s fried squash blossoms and, sadly, stopped making chicken parmesan. This dish evolved from the…
Carmella’s Asparagus with Poached Egg
I first saw an egg propped up on a row of asparagus at the table next to me on my last night in Rome two years ago. I wasn’t sure how I felt about that dish at the time, but it stuck in my visual food memory. I often talk about food memories and that…
Crepes Suzette, A Romantic Recipe
Now that my pathetic excuses have excused me, I will share with you the one recipe from Le Cordon Bleu at Home that I have made three times in the past two months. And, there will be a fourth and fifth and sixth. And, that says a lot, because most dishes and desserts do not…
Squash Blossoms Crispy Fried
Post Edit: I’ve made some more squash blossoms (from my own garden) stuffed with goat cheese, here. I love when a recipe for something unusual catches my eye and then my local farmer’s market features the ingredient. Last week, as I was devouring the fundamentals of Italian cooking from Marcella Hazan’s Essentials of Classical Italian…
Spring Peas with Poached Eggs
Fresh shelled peas, pancetta, and farm fresh poached eggs, perfect for any time of the day. The older I get, the less I want convenience. These hands that have mixed paints and plasters to arrange on walls or hand cut 700 pieces of glass to make a mosaic table want to work. These are the…
Grilled Watermelon with Seared Wild Scallops
The joy of publishing a food blog is that suddenly the right side of the brain grows much larger than the left side and moving in the kitchen becomes increasingly fun and playful. My right hemisphere told me to grill watermelon slices for dinner and my left hemisphere was so asleep it had no time…
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