Food Blog

If there’s one thing I love, it’s classic Italian food. Whether it be some sort of pasta, traditional lasagna, lasagna rolls, manicotti – it doesn’t matter, I love it all. Beyond the fact that this type of food is rustic and fun to eat, it’s generally easy to prepare. This dish being no exception. America’s Test Kitchen hit it out of the park with this recipe. They used no-boil lasagna noodles as a not-so-traditional ingredient along with a whole bunch of more traditional ones. Think ricotta cheese, oregano, mozzarella cheese, parsley, basil, and so much more. If you’re a fan of classic Italian, give this recipe a try. It hits the spot just right and I’m sure you won’t be disappointed. Just be sure to let me know what you think in the comment section at the bottom of the page. Click through for the recipe! Continue reading…

Frittatas hold a special place in my heart. For me, they serve two purposes; first, they’re quick to whip up as a quick dinner when nothing else comes to mind, and second, with a bit more care, a frittata can prove to be an elegant bit of food for those who prioritize such things. I’ve made my fair share of frittatas throughout my days. If you browse through the recipes on this website, you’ll see exactly what I’m referring to. The trick to a good frittata is to pay special attention to each ingredient that’s added to it. Yes, one can toss a bunch of things into an egg mixture and come up with a frittata. But if that someone wants to impress, they’ll need to properly cook and season just about everything to goes into those eggs. And then even season the eggs. In this Frittata Lyonnaise recipe, I explain how to do all of this and the resulting dish is just about perfect. It’s good looking and elegant enough to feed to the Queen. Give it a try by clicking through. Continue reading…

Linguini is probably my favorite type of pasta and having it combined with an insanely tasty pesto couldn’t be better. Yes, the pasta is wonderful, but what makes this recipe special can be found in the pesto. Almonds, grape tomatoes, fresh basil, pepperoncini, olive oil, red pepper flakes – you get the idea. Those ingredients combined with just the right amount of salt makes a special combination. And when you coat the pasta with the pesto – well, need I really say more? I encourage you to click through to this recipe for instructions on how to make a dinner to remember. Continue reading…

Sometimes the preparation of a proper sandwich takes some work. Sometimes the effort put into that preparation pays off big. That’s the case with this recipe and this sandwich. It’ll take you a while to make, but what you’ll end up with will be fabulous. I suggest you double or triple up on this recipe to make a whole heck of a lot of sandwiches. That’ll save you time in the long run. If you’re a lover of eggplant parmesan and if you like huge sandwiches that’ll take a while to consume, this recipe is for you. You’ll love it. Tasty, huge, and juicy. You can’t get any better than that. And plus, when was the last time you’ve eaten a sandwich that was covered with homemade tomato sauce? It’s so good. Click through to see the recipe and lots of pictures. Continue reading…

If there’s one recipe that really resonates with me, it’s this one. I’m not sure why. Perhaps it’s because I discovered it early on in my cooking career or perhaps it’s because it’s simply perfect. I don’t know. What I do know is that I love this recipe. And I also love the pictures I took along the way – as I was writing the post. I stepped up my game with this one and everything turned out perfectly. But enough of that. If you’re looking for an easy, yet perfect, recipe for making some excellent homemade tomato sauce, look no further. I’ve been using this recipe since I wrote this post and have deviated from it rarely, if at all. It’s got it all, from the sweetness to the herbs to the tang of the onion and garlic. I can’t imagine anyone having a negative thought about this excellent pasta sauce recipe. Give it a try. Continue reading…

Every time I read through this recipe, I’m astounded at what’s possible in the kitchen with just a few simple ingredients. In this post, you’ll find a recipe for the freshest garlic and basil eggplant parmesan you’ll ever taste. Almost the entire thing is made from scratch. As the many photos will show you, you don’t need talent to put this dish together – all you’ll need is a bit of time. We’ve all seen eggplant parm, but not everyone has seen completely homemade eggplant parm like what’s described in this post. If you’re a lover of Italian food, go ahead and click through. You’ll also want to share and bookmark this recipe to show off to all your friends and to save for later. I can attest to the fact that this dish is absolutely delicious and worth every ounce of effort you’ll put into it. Enjoy! Continue reading…

Potatoes are pretty big around the world and people have found many creative methods for preparing them. Personally, I love mashed potatoes with lots of butter – along with many other types, like French fries and baked potato. Before I found this recipe, I had no idea what a hasselback potato was. It wasn’t until I looked into it that I discovered its wonder. I need you to click through into this recipe for a glimpse of just how great this dish is. If you’re looking for a special Superbowl dish that’ll get tons of attention, you’ll probably hit a home run with this one. It’s filling, has lots of flavor, and is a crowd favorite. Continue reading…

To many people, scrambled eggs are serious business. I never knew this until I began preparing them in earnest and writing about them online (I received lots of comments). Throughout my entire childhood and young adult life, I’ve been simply scrambling up some eggs to simply heat in a pan on a stovetop. If I felt like embellishing, I’d add some butter and some herbs. I had no idea that the actual preparation of the eggs mattered so much. According to Gordon Ramsay, it does. It’s a huge deal and I have to agree. He thinks it’s such a big deal that he asks every chef who applies for a job at one of his restaurants to make him a dish of them. If the chef can get the job done properly, he’s got a chance at the job. If not, not so much. Take a look at the following page to learn how to make scrambled eggs the right way. And yes, there’s a right way and a wrong way. It’s all very interesting. Continue reading…

If you’ve been a good boy or girl all year long, you’ve got the green light from me to make this incredibly tasting dish. If you’ve been naughty with your eating though, you better stay away. This is NOT health food. It’s got tons of cheese in it and practically every single ingredient is bad for you. That said, it’s simply awesome. But don’t say I didn’t warn you. You may want to reserve this for special occasions, such as birthday parties, the big game, or some sort of cookout. Pretty much any time you’re looking for some compliments on your cooking. If you click through to read the ingredient list, you’ll see that the recipe calls for a few different types of cheeses. It also calls for mayo, some veggies, sour cream, herbs and spices, and some more cheese. After you pick your jaw up off the ground from reading about all that cheese, take a look the pictures and tell me you don’t want to take a big bite out of this wonderfully cheesy bread barge. I couldn’t resist and you probably won’t be able to either. Check it out. Continue reading…

I’ve eaten quite a few salmon dishes in my day and I’m happy to report that I can’t remember ever confronting a bad one. Yes, I’ve eaten dry salmon that I’ve overcooked myself, but I wouldn’t classify dishes like that as “real” lunches or dinners. Those were things I just threw together. As far as legitimate dishes go, I’ve been very happy with salmon. That is, until I tried this one. This dish made me ecstatic. There’s a special combination of flavor and texture going on in this dish that simply can’t be ignored. First, the salmon is cooked to perfection by using a technique called “shallow poaching.” The technique cooks the salmon perfectly so it simply can’t be more tender. Second, the vinaigrette is out of this world. It’s a combination of shallots, parsley, tarragon, honey, and a few other ingredients that work together very well. After preparing and tasting this dish, I suggested a friend use the recipe for his anniversary dinner. He hit it out of the park. Click through to take a look. Continue reading…