Do you know about ricotta gnocchi? No? Well, you’re in for a treat. I love the creaminess of fresh ricotta cheese (either cow’s milk or sheep’s milk is perfect), with…
Gnocchi has a permanent place in my repertoire. On average, I have it once or twice every six weeks. I usually make ricotta gnocchi because it’s lighter and lends itself…
When you’re making an omelette, you want two conditions: enough cooking fat and a thoroughly heated skillet. This is about 1 tablespoon butter. If you don’t have enough cooking fat,…
When Nicole mentioned that she found it difficult to poach an egg, I knew what I wanted to make for dinner tonight. 😉 And I also thought to myself, what…
Back before Mario Batali became a big star on The Food Network, he owned a restaurant named Po, located on Cornelia Street in Greenwich Village. One of Chef Batali’s signature…
Radish, tomato and red onion “bruschetta” Click here for a closeup shot. Radishes and red cippolini onions were roasted in a 350 F oven for 30 minutes, then combined with…
Wild mushroom and smoked bacon risotto Mushroom stock ingredients 1/2 ounce dried porcini mushrooms 2 T. olive oil 1/2 large onion, chopped 1 carrot, peeled and diced 2 celery ribs,…
