wrote 2 hours ago: Here is a lightened up version of Eggplant Rollatine. You can just simply make it eggplant parmigian … more →
wrote 4 hours ago: Sometimes simple is best and I feel my midweek supper posts would be missing something if there wasn … more →
wrote 5 hours ago: This is a delicious breakfast idea. It is rather unconventional, but think of the ricotta as replaci … more →
wrote 9 hours ago: Raisin toast and winter go together like ice cream and Nutella. There is just something comforting a … more →
wrote 9 hours ago: We’ve been enjoying some beautifully sunny days here in Waterford (excluding today – I w … more →
wrote 10 hours ago: Recipe courtesy of Flavio Faedi at Palazzo Seneca in Umbria. Quail – cut in half then bone … more →
wrote 18 hours ago: Hello, my name is Michelle, and I am a cheese addict. One of my favorite obsessions, errr, I mean fo … more →
wrote 1 day ago: This one is a lovely a family tradition. I haven’t had a plate of pasta in a while, and I thin … more →
wrote 2 days ago: Please don’t look at my spinach. It’s embarrassing. I got this beautiful, fresh spinach … more →
wrote 2 days ago: Finished Cannelloni. The top is golden brown, crispy, gooey, and absolutely delicious! Stuffed Canne … more →
wrote 3 days ago: Ingredients: 250g ricotta, pasta sfoglia, un tuorlo d’uovo, 100g di zucchero, la scorza grattu … more →
wrote 3 days ago: Cooking is so often an issue of adaptation. Scandinavian cuisine has a multitude of smoked food, whi … more →
wrote 3 days ago: After dinner last night my sweet tooth kicked in which usually involves some kind of pastry. Since I … more →
wrote 3 days ago: On the weekends, my tummy and daughter begs me to make pancakes. It’s something I have … more →
wrote 3 days ago: I made this recipe yesterday. I tried to follow the ingredients but had to change them a bit. The au … more →
wrote 3 days ago: This past weekend I was in my hometown of St. Louis. Apparently they skipped spring in the Lou and w … more →
wrote 4 days ago: Quinoa is all the rage right now. Its everywhere. While quinoa is usually considered to be a whole … more →
wrote 4 days ago: Because we had fresh ricotta to use that we made I didn’t want it to go to waste so I decided … more →
wrote 4 days ago: Over the weekend, we made a batch of leek and ricotta crostini to nibble on while watching TV. As al … more →