Radicchio Fritto with honey is a tasty treat to have as an appetizer.
I like to drizzle honey on top of it and serve it warm.
Radicchio is very popular in Italy and is also known as a leaf chicory. It has white-veined red leaves and is often mixed with other greens a presenting in salads.
… Read more
A rack of lamb is easy and quick to make. I know it sounds a bit intimidating but you will love how easy this dish is once you try it!
It’s great for quick dinners and even better for dinner parties. Also it’s done in 10 to 12 minutes!
I mix the pumpkin seeds with panko for the crust.… Read more
Baked Lasagna is one of my absolute favorite dishes.
There are very few places that make lasagna correctly. Yes every region in Italy has a version of it but there’s also a technique involved.
I cringe when I see what comes out of most restaurant doors and what some people accept as a proper lasagne. The minute I… Read more
Oh how I love this recipe. Pasta (traditionally spaghetti) and Meatballs can bring a family together in no time.
This is our super secret recipe that needs to be shared.
It started with a basic Provenzano family meatball recipe. But just like anything else the recipe has evolved. The basics are still there, I just modified some things that… Read more
Asparagus is one of my favorite sides for steak, seafood, and even for pasta.
This recipe is for a neat little sauce with it’s origins from Liguria which has a ton of green sauces and pesto dishes.
Liguria is where pesto is originally from and is one of the most popular sauces in Italian cuisine.
Liguria is a coastal… Read more
This is one of my favorite spreads that I like to serve with appetizers.
I think it’s healthy and full of protein and pairs well with a crudite platter.
Instead of grabbing chickpeas or a store bought hummus opt for a can of cannellini beans and make a fast and easy puree.
Cannellini beans are large with a… Read more
I decided to try the Italian Cream Cake recipe in a Bundt Pan. Just to see how it would turn out.
I feel like this bundt version of the cake saves you time with the icing since you are not trying to ice 3 layers.
Bundt Notes: I used the Nordic Ware Platinum Non-stick Cast Aluminum Fleur De Lis… Read more
King Cakes are out and about and I thought it would be fun to create a King Cake Trifle that is layered with a Chantilly custard, blueberries and topped off with whipped cream and sprinkles.
The King Cake is part of a Carnival Tradition (also known as Mardi Gras) that you will find throughout the Gulf Coast… Read more
In 2011 I decided to start Conquering Intimidating Dishes and challenge myself in the kitchen.
I’ve had so much fun with this series and I can’t wait to plan out my next set of challenges for 2012.
Here’s what was Conquered in 2011 and how they might fit into your daily life!
The combination of salt and caramel is incredibly tasty.
I think using a bundt cake mold makes this recipe manageable especially with a caramel glaze. I’ve tried this as a layer cake and prefer it as a bundt.
I also like to serve this cake warm. I reserve some of the caramel to warm up and drip over… Read more
