Category: Entrées

“Tomatoes and oregano make it Italian; Wine and tarragon make it French; Sour cream makes it Russian; Lemon and cinnamon make it Greek; Soy sauce makes it Chinese; Garlic makes it good..” ~Alice May Brock Cheat’n Chow Mein There has … Continue reading →

“Life is a combination of magic and pasta.” ~ Federico Fellini Fresh Potato Gnocchi with Pesto Sauce This potato gnocchi was one of the dishes I learned to make at the Villa Ida cooking school in Sorrento, Italy. A primo … Continue reading →

“When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there’s something about that that can never be … Continue reading →

“Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.” ~ Jeff Smith (The Frugal Gourmet) Scallop Tartlets with Mixed … Continue reading →

“At middle age the soul should be opening up like a rose, not closing up like a cabbage” ~John Andrew Holmes Stuffed Cabbage Cabbage is that odoriferous vegetable which you either like or dislike. There are many health benefits to … Continue reading →

“When walking, walk. When eating, eat.” rashaski • Zen Proverb Crispy Coconut Kale with Roasted Salmon and Coconut Rice During this Lenten season, non-meat meals for Fridays are in demand. As a teenager, I remember when a terrific fish fry … Continue reading →

“Rice is great if you’re really hungry and want to eat two thousand of something.” ~ Mitch Hedberg  Jambalaya Years ago, my husband was on a business trip to New Orleans. It was the first time he had visited the … Continue reading →

“A tavola non si invecchia.” (You don’t age while seated for a meal) Salsa di Pomodoro Homemade tomato sauce is really worth the effort because you can control what is included, and you get to choose excellent quality ingredients.  I … Continue reading →

“The definitive recipe for any Italian dish has not yet appeared. We are still creating.” ~ Luigi Barzini Ricotta Stuffed Meatballs I think that I’ve mentioned that my husband is Italian. He grew up sharing Sunday dinner with his grandparents … Continue reading →

“Vegetables are the past, present, and future of cooking. Michael Natkin’s ability to go global with their preparation sets his new book apart from the pack!” ~ Tom Douglas chef/owner of Dahlia Lounge Sweet, Spicy and Salty Sicilian Spaghetti with … Continue reading →