It’s Spring, and I find myself obsessed with vegetables. It’s a little too early for grilling them (but I will obsess over that in another few weeks), so I’m roasting them in a hot oven every chance I get. Honestly, you can’t go wrong by just coating them in a good olive oil, salt ( … Continue reading
I think it’s time for me to confess my cookbook obsession. I have been collecting cookbooks for 40 years and have never discarded a single one. I just keep adding to my collection no matter how hard I try to stop myself. I just can’t stop! I read through them like novels, earmarking recipes I … Continue reading
When my sister-in-law Maria calls, and says she’s just made a delicious dish, I run for a pen and paper, especially if it’s pasta dish! When she called me with this recipe many years ago, I listened carefully as she described it, wiped the drool from my mouth, and ran for the nearest writing utensils. … Continue reading
Here’s another quick pasta dish that I’m certain you will love. If you don’t like anchovies, you can leave them out. It will still be delicious as I am a firm believer in “your sauce is as good as your tomatoes.” My preference by far, is to use only canned San Marzano Italian peeled plum … Continue reading
Whenever I have a craving for good old American pot roast, I pull out this very old recipe card and have a chuckle. It was part of the collection that I typed up from my mom’s recipes before I got married (for the first time) in 1973. After reading it back to her for final … Continue reading
Stuffed artichokes were always something I ate at restaurants, but never dared to attempt making them at home. I don’t recall my mother ever making stuffed artichokes at home either. I always thought that it was just too difficult and time consuming. How could I possibly think I had time to stuff each little leaf … Continue reading
Brocoli rabe, sauteed in garlic and oil, is one of my favorite vegetables. But this was not always the case. Believe it or not, the broccoli rabe we know and love today was not the brocoli rabe of times past. While Italian farmers are responsible for bringing broccoli rabe to the States in the early … Continue reading
Thirty-six years ago, just about to the day of this posting, my cousin, and dear friend, brought me a container of her home-made “Minestra e Fagioli.” I was just about to give birth to my daughter ( having Braxton Hicks contractions), and I was confined to our apartment. It was the coldest and iciest … Continue reading
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