Risotto-Stuffed Tomatoes

Recently I was browsing through a little cookbook I’d been gifted, Risotto, published by Williams-Sonoma. It’s a sweet, unassuming cookbook, only 119 pages, published in 2002. The first chapter covers classic risottos, and following chapters discuss vegetable, meat, seafood, and even dessert risottos. It’s a great cookbook, especially if you’re a risotto virgin. For me,

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Pasta with Sausage and Fennel

I’ve never been a huge fennel fan, and for just that reason, I planted two fennel plants in my garden. I figured that if I could harvest it personally, I could figure out how to showcase its unique flavor. Ideally, if one loves the anise/licorice flavor, fennel is eaten raw, shaved in a salad, for

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Better than Nutella?

Many years go I purchased a Vitamix, Professional Series 300. Having gone through various brands of blenders, I was excited to finally get one with a strong reputation. I also purchased a smaller blender jar for dry ingredients. I’d always thought it would be fun as well as economical to make nut butters. But have

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Crispy Beet Risotto Cakes

My husband and I were dining with friends in Colorado recently, at a restaurant called Justice Snow’s in Aspen. It was quite bustling and busy, which means that for me, it was loud and everyone had to yell to be heard. I was very excited about the menu, however, and without hesitation I ordered trout.

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Antipasti Pasta Salad

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good! Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that

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Eataly, NYC

One of the goals during my recent New York City trip was to visit Eataly. I’ve been intrigued by the whole Eataly concept since it was built. It claims to be the largest Italian market place in the world, and at 50,000 square feet, I believe it must be. The famous names behind Eataly include

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Risotto with Bacon and Peas

When I prepare meat, it’s usually for my husband.  I don’t dislike meat, I just prefer avocados, and fish.  I even eat tofu.  On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me. So this lovely spring risotto with peas and a little bacon

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The Other Polenta

The most well known version of Italian polenta, in my experience, is the soft and creamy porridge style – what we call grits in the United States. Savory and hearty for breakfast or as a dish served similar to risotto – topped with braised mushrooms, grilled shrimp, or simply with cheese. If you want a

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Strawberry Tiramisu

Many years ago, my girlfriend Gabriella made a strawberry tiramisu, and I’ve never forgotten it. It was made in the same manner as a traditional tiramisu, but without the coffee element. Instead, it had layers of beautiful spring strawberries. So I wanted to finally make this twist of the popular Italian dessert using traditional ingredients

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