It’s the way I like to eat … balanced food groups and balanced flavors. Pasta with cabbage may seem a strange combination to some. Stranger yet, perhaps, is the addition of raisins. But, trust me, it works. In fact, it more than works. Continue Reading
Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta. Continue Reading
Well, I mean, I’ve tasted variations of it but not the specific dish I’m talking about here.
Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. As she recalled, it was over-sized rigatoni stuffed with fish. I must have been at the other end of the table. I didn’t see it, I didn’t taste and I didn’t remember it.
When she mentioned it again recently, I thought “how difficult could it be?” And then I said, ”Come on over and I’ll make it“. Continue Reading
It was — and it wasn’t. Continue Reading
No real recipe here — just a seriously good dinner with flavors that paired exceptionally well. Continue Reading
What’s comes to your mind when you think of meat and potatoes?
I bet most people would say a Sunday roast or, perhaps, a slow-cooked stew or meatloaf and mashed potatoes. Undoubtedly, beef would be the most popular answer — so I went with ham.
You can file this one under ‘healthy’, but don’t stop there. Tag it ‘delicious’ too. Continue Reading
“Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.” That was the challenge. Continue Reading