When I first noticed zucchini noodles pop up on the scene, I ordered a cheap spiralizer on Amazon and decided to make them myself.
I love experimenting with favors and ingredients to create inspiring dishes and I rarely make the same dish twice.
I love Ropa Vieja. But I just never seem to have time to plan ahead for it or for all of the steps of making broth and sauce and meat separately.
Sometimes I can’t help going for the 2nd and 3rd slice!
Here is a really easy way to use that tasty Italian brioche to make a grand centerpiece to your holiday desert or breakfast table.
When I was a kid I did not have much of a sweet tooth so my mother used to make me Crostatas, Italian jam tarts, for desert.
I love the health benefits of all bitter greens, but I rarely have time to slow braise them to bring out the sweetness.
The cool weather hits and I seek out hearty flavors, so sausage and peppers with the aromatic sage of Pinerolo Tomato hits the mark.
A favorite snack for me is Radicchio Marmalade with St. Stephen cheese on a gluten free cracker.