Caponata is a Sicilian eggplant (aubergine) relish and has been around since the 1700’s. It’s usually served as a side dish or appetizer. Many Caponata variations contain celery but celery is not common in Southern Italy. What’s more likely is that the celery is a substitute for fennel. Some of Italy’s cooking stems from specialties…

The best balsamic vinegar comes from Italy in Modena or Reggio. True balsamic vinegar has a syrupy consistency and a sweet and fruity flavor. It is also characterized by its unusually dark color. Balsamic vinegar is made from unfermented juice from white grapes known as “must” which has high sugar content and is typically found…

I have been making this dish for years and it’s a simple one to prepare when you don’t have much time or you’ve run out of ideas on what to make for supper. Having made this for many years, the original recipe is no where to be found and likewise, the exact amounts are a…

The ingredients in this dish mingle surprisingly well with each other and not one flavor over powers the other……not even the chili! Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungence, producing mild to intense spice when eaten. Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders,…

My husband and I were in Rome during the Christmas holidays and on the first day we enjoyed a cappuccino and panini at Caffè Portofino located up the road from where we were staying. The panini were very fresh but it was the cappuccino that I enjoyed the most! We have had many espresso’s and…

Dr. Andrew Weil has been a favorite of mine for the past 10 years. He has written many books, of which I have two, Spontaneous Healing and 8 Weeks to Optimum Health. I’ve always been interested in ways to keep your body healthy by learning all about our body’s natural healing power. Part of the…

A large heavy bottomed skillet, preferably with high sides, will do the job and get supper on the table pronto. This stir fry is so fast and easy you had better get the noodles or rice on the go before you start to heat the skillet! This recipe is adapted from Canadian Living magazine. Serves…

Last night we ate at a restaurant called, Thaipaz, which is a global tapas and wine bar in Bangkok (Sathorn area). I liked this salad so much I decided to recreate it. The ingredients and quantities are approximate so adjust to suit to your own taste. Coriander (known as cilantro in the Americas) tastes like…

I like recipes that are simple to make and the end result is that the food tastes good! This dish is no exception. Mascarpone is a triple cream cheese and originated in the south west of Milan between the late 16th and early 17th centuries. Mascarpone, which is most often associated with tiramisu, is also…

Polenta (cornmeal) is a traditional staple food throughout much of northern Italy and started out as peasant food. Today it is much sought after and can command high prices when ordering in a restaurant. The blue cheese in this dish adds a bit of bite to an otherwise bland dish. This recipe is adapted from…

Another easy dish to prepare when entertaining this festive season. The following recipe is adapted from ABC Delicious magazine. Zucchini contains large amounts of folate (one of the B vitamins) and potassium and the rind contains the nutrient beta-carotene. This will be my last posting for 2007 as I will be on vacation for the…