Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.
This is a debugging block
Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce.
Pizza may top the list of all time greatest foods on Earth and I love making traditional pizzas at home. Here I show you how to make a Tomato & Basil Flatbread pizza that is so easy to make you won’t believe it, and everyone else will think you’re a professional chef. I make flatbread pizzas with pita bread, or sometimes naan, which is a ton easier than raw pizza dough.
I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza.
Tomato soup and grilled cheese sandwiches bring back some great childhood memories. Those days it was tomato soup from a can, rather than this homemade fresh version, which has become the new staple in my house. I use a roasted chile pepper, as well as some fire roasted tomatoes, to add to the complexity of the flavors in this tomato soup, and I’m sure that you are g
Over the years, I’ve learned that Spaghetti is not Spaghetti, is not Spaghetti. The rich, and wonderful tomato sauce that my mom made us growing up, is closest to a Bolognese sauce. On the much lighter, faster, and easier to cook end of the spectrum is a Pomodoro sauce. Pomodoro is meant to be a fast and easy tomato sauce with a relatively few, fresh ingredients.
While conventional wisdom is that bigger is always better, I've found that is decidedly not the case when it comes to burgers. A few years ago, after having some damn tasty sliders out at a local bar, I decided to give them a try at home. And while, I do still make big, huge, manly half pound burgers occasionally, I've really gotten into these tiny little versions.
When asparagus is in season, I can’t get enough of it. And that includes making this yummy cream of asparagus soup. While I’ll use asparagus as my vegetable for many a dinner, the soup itself is a perfect light dinner, maybe with a simple salad or crusty bread. And it also freezes well, so that I can make large batches and pull it out throughout the year.
Roast Chicken is at least a once a month meal for my family. And tonight, I’m doing a herb roasted chicken, which is simple and back a ton of flavor. While I’m using thyme and rosemary as the primary herbs, you can use just about any fresh green herbs that you like. I finely chop them, add some butter to make a paste, and then rub that herb butter under the chicken skin.
Burgers are a favorite of mine because there are literally thousands of different versions you can easily make at home. Here is a Caramelized Onion and Gruyere Cheese Hamburger that is a pretty frequent player is my burger rotation. The onions are cooked until tender and golden brown and give off a sweetness that nothing like raw onion.