Try this soup! Passatelli are a classic specialty from the Italian regions of Emila-Romagna (where I am from) and Le Marche. I remember loving this soup which my mother would make only when she had the perfect broth (made with three different meats and cooked for hours) available. For this […]
Today, Sunday, is a grey rainy kind of a day. That kind of day that calls for a cup of hot tea and comfort food. This is a traditional, old style, grand-ma semolina pudding, it’s frugal and easy to make with just 3 main ingredients.
It takes a few minutes to prepare this delicious, moist, perfect apple cake. The secret? very little flour and lots of apples! Stick with me : )
Last week I had to prepare a dairy-free Thanksgiving menu for a client, cornbread included. I am not a big fan of the regular cornbread that I consider rather a cake (too sweet and too powdery to my palate) and I got a bit nervous about making it without butter or milk. Using almond milk and […]
I was surfing the web a couple of days ago and stumbled upon this stunning and mouthwatering dessert called Pavlova. “I want it!” By chance, I had bought all the ingredients I needed at the farmers market the day before: heavy whipping cream, berries and eggs. (It was a sign. I […]
Tartines are appealing, easy, versatile, and lighter than normal sandwiches. They’re an ideal party appetizer but also a decent lunch or dinner. You can top them with just about anything, but try to keep these a few rules in mind.photos coco zordan Use sturdy bread : Dense, nutty multi-grain or hearty […]
These grissini are a wonderful snack, antipasto (if served with ham or cheese), a delicious bread substitute and a smart idea for your kids’ and picnic lunchbox, A bit of history: Grissini, or Traditional Italian Bread Sticks, originated in Torino (Turin) in Piemonte, a region of northwest Italy. Grissini were actually invented […]
There are as many ways to create, feed, and bake with a starter as there are bakers in the world. The information you read here works well for me, but the “right” way to bake with sourdough is whatever works for YOU. Here you’ll find some basic instructions, once you master them […]
A lighter version of the Eggplant Parmesan: no eggs and no bread crumbs. Eggplants are sliced and grilled in the oven. Then you proceed according to the traditional recipe adding layers of tomato sauce and cheese.Still great flavor but less fat and less work. It will come as no surprise […]
Fougasse is a beautiful and delicious type of flatbread, something in between bread and focaccia, typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. Here’s the recipe by Richard Bertinet, an award-winning chef and […]