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Spaghettini is a slightly thinner version of spaghetti, but if all you can find is spaghetti, use that. You won’t even notice the difference. This is a recipe you won’t want to miss. The sauce is a combination of capers, olives, anchovies, garlic, shallots, tomatoes, and olive oil and the pasta dish is topped with shredded Parmesan or Pecorino. I’m sure you can imagine the flavors. They’re out of this world. This is definitely one of my favorite dishes of all time, so please give it a try. I think you’ll like it too. Click through for the recipe and some very nice photos. Continue reading…

For some reason, omelettes seem exotic. They take some time to cook and they’re much more involved than a simple fried egg. Once you prepare a few of these things though, you realize they’re actually quite easy to put together. And if you pick up the process, you’ll be making them with reckless abandon in no time. For today’s post, I prepare a Mexican Omelette that I found in Mary Berry’s Complete Cookbook. It’s a basic omelette that can be assembled and cooked in approximately 20 minutes. The best part is, it’s delicious. Click through for some photos along with the recipe. Continue reading…

Meatballs are a staple when it comes to Italian cuisine. If you’re Italian, there’s little chance you haven’t enjoyed some of your own. I’ve been eating meatballs since I was born and I can’t say I’ve ever eaten one I didn’t like. The wonderful thing about this food is that they’re so versatile. You can prepare the classic Italian meatball or you can get creative with your ingredients and cooking methods to come up with something totally unique. I’m not sure there’s a wrong way to go about things. In this post, I share a very classic recipe for making meatballs. The end result is something that’s tender, juicy, and delicious. If you’re looking for a classic meatball recipe, you’ve found it. Continue reading…

There’s an extraordinarily flavorful dish in Greece that’s created with a flaky crust, feta cheese, parsley, and mint. It’s a long time favorite and Greeks, as well as millions of people worldwide, have been enjoying it for centuries. The only problem with it, is that it’s not exactly mobile. Because of the crust, it’s not so easy to eat on the go. Today, I present to you the edible, flavorful, and mobile version of the Spanakopita. It uses eggs as the binder and when I say this little protein packed muffin tastes good, I mean it. Click through to see just how easy it is to prepare this dish and get back to me with your thoughts if you try it out. Thanks! Continue reading…

We all love Shirley Temples. It’s the perfect non-alcoholic beverage for kids to enjoy while growing up. I remember making them every year with my family around the holidays. Each one seemed to be better than the last. These days, I don’t drink too many regular Shirley Temples. I’ve taken things up a notch so they include alcohol. In this post, I share a special cocktail recipe for a drink Laura prepared for me this past Christmas. The drink is called a Dirty Shirley Temple and it’s divine. Click through to learn all about it. Continue reading…

The simpler the recipe and more tasty the dish, the better. When I first saw this recipe in Mary Berry’s cookbook, I didn’t think much of it. The dish consists of only a few ingredients. After preparing and tasting the omelette though, I was quite surprised and very impressed. Everything was delicious. Much of the flavor lies in the mushrooms. It doesn’t hurt that I love ciabatta bread too. Click through to take a peek at an easy recipe for a satisfying mushroom omelette on ciabatta bread. Continue reading…

I’ve got a handful of side dishes that I prepare every Thanksgiving. I consider them perfect sides, meaning, they need no modifications, will stand the test of time, and are excellent. I’ve only received rave reviews for these sides and that’s why I keep them around. This carrot dish is one of them. First, the color looks great on a plate. Second, it’s always good to enjoy carrots at harvest time (or shortly thereafter), and third, the way these carrots are cooked is a definite winner. They’re actually not regular ol’ carrots. In this dish, the flavor of the carrots is infused with the flavors of cranberries, honey, and white wine vinegar. There’s a tang to them. Also, because the carrots are roasted in a cast iron skillet, they’re softened and the inherent sweetness is revealed. It really is a great Thanksgiving dinner dish. One I think your family will love. Click through for the recipe. Continue reading…