Recent Posts

Raspberry Panna Cotta

Raspberry Panna Cotta

I have a thing for cooked cream aka panna cotta. It sounds better in Italian. Everything sounds better in Italian. Go ahead and try. Everything sounds better. Whenever I have to make dessert and I’m in doubt, my go to is panna cotta. Always. Why? It’s delicious, it lends itself to ANY flavor combination (reading into I can use what I have in the house) and it’s silly easy to make. Now you know. I’m pretty sure I have almost a dozen recipes for panna cotta on this site. Clearly I don’t get tired of it and I hope you don’t either.

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How To Make Homemade Italian Seasoning Mix

Homemade Italian Seasoning

Did you know that you can make your very own Italian Seasoning mix? You sure can. I typically make this in the summer time when my fresh herbs are going nuts and I have more than I can possibly use. I just lay them out on a baking sheet lined with parchment and let them wither away. Voila, like magic you have dried spices. My favorite part? Blasting them up in my coffee grinder until they’re to my just right for me desired consistency (I like a little texture if you like yours more of a powder then just keep on blasting away).

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Spicy Caprese Pasta Salad

Spicy Caprese Pasta Salad

One of of my most favorite flavor combinations is that of basil, tomatoes and fresh mozzarella (that’s been drizzled with a little liquid gold and a pinch of kosher salt). Pure bliss I tell you. Unless you’ve been hiding under a rock you’re familiar with Caprese salad. It’s one of the reasons I grow a garden so I can have tomatoes and basil at the ready. I even make my own mozzarella every now and again (which I can’t manage to post about because once you’ve tasted fresh warm mozzarella you just can’t  help yourself. It’s gone before you know it.)

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Farmstand Ravioli with Zucchini


(Disclaimer: I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own)

I love this time of year when my local farm stands are open on road sides around my little water-tower town. Little pop up markets here and there. I stop in as much as possible. A) I love supporting my local farmers when I can B) I know where the food comes from and that’s is going to be fresh and freshly picked. Plus ehem have you seen farmers lately? Not to mention they’re incredibly knowledgeable. Go ahead ask them about their food. They love it.

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Raisin and Nut Agrodolce

Raisin and Nut Agrodolce

Raisin and nut wha? Agrodolce. Agrodolce is Italian for sweet (dolce) and sour (agro). It happens to be one of my favorite combinations and is a lot like me depending on how my day is going. What don’t tell me you’re never moody? This sauce, and it’s actually more salsa or compote than sauce but let’s not split hairs I have enough of those, is something I could eat directly out the jar. But better not, it’s amazing topped on chicken, pork, lamb, OR even mixed into pasta. You know how much I like options.

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Drunken Pasta with Pancetta

Drunken Pasta with Pancetta

I know you’ve all heard of drunken pasta. Typically, it’s pasta that has been boiled in red wine. In theory it’s a good idea right, wine, pasta. Yes please. Well it’s yes until the plate arrives in front of you (at least for me). We eat with our eyes first, and red wine turns the pasta in this deathly looking greyish purple hue that’s completely unappetizing. Unless you use WHITE wine. Ding ding ding. Do you hear the bell going off in your head?

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