20-minute meal
baked cod parcels
En papillote is French for “enveloped in paper” (or al cartoccio in Italian). It is a cooking method where food is sealed in a folded pouch of parchment paper or tin foil and
Read Morepasta al limone
Pasta al limone is easy to make and by the time it takes for the pasta to cook, dinner is served.
Read Morepasta with olive sauce and pangrattato
Pangrattato makes perfect use of leftover bread. It has also been dubbed as a poor man’s parmesan and a centuries-old technique used in poorer Italian communities where aged cheeses such as parmigiano reggiano were too expensive for everyday use.
Read MoreStracciatella Soup
No muss, no fuss. A Roman favourite, named for the eggs that shred into little rags as they’re stirred into hot broth with Parmesan.
Read Morebrown butter gnocchettini dumplings
These aren’t your typical dumplings. And it might be a bit confusing if you are used to seeing dumplings the size of golf balls in a stew or soup. I’m pretty sure if my great, great paternal grandmother saw this dish she, too, would say these are not dumplings! Nanny Kent was born in Bohemia…
Read Morepasta with basil sauce
After three weeks overseas, I am happy to be back home. Mr. S and I love to travel almost as much as we enjoy being in our humble abode. When away, I encounter (stumble upon) new ways to dress up old dishes. Stumble upon; another word perhaps for getting lost. Not that we are frequently…
Read Moresorrel with pasta and pork
As a regular reader, you know how much I love our local farmers’ markets. There’s always something new and interesting. I have my favorite vendors I like to visit and one, in particular, is Offbeat Farm. Sarah and Jamie are an energetic and enthusiastic couple and they love what they do – farm on less…
Read Morepizza smoked mozzarella and lemon slices
If I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list. Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive…
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