Alfredo sauce is as simple as it is delicious. I mean cream and cheese…how you can go wrong? I keep this alfredo sauce recipe to just a few ingredients, but it’s actually a very easy sauce to modify with things like garlic, shallots, herbs, or other vegetables. And it has a ton of uses.
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In the land of large roasts, this Italian Porchetta may just be king. I’ve seen many different versions on this recipe, but this one, using pork loin and belly is one of my favorites. I’ll show you have to make a wonderful herb butter, that used to flavor the loin, that is literally wrapped up in a large slab of pork belly.
One way to jazz up a boring chicken breast is with a great sauce, which is exactly what I do with this Chicken Alfredo. Alfredo sauce is very simple to make, with just a few ingredients and it’s a perfect match for chicken. The cream in the sauce provides a bit of fat, that the lean chicken doesn’t have, and of course the flavor of alfredo sauce is almost magical. Just a little bit on the pl
An Italian Meatball is a great and wonderful thing. Traditionally, I make my meatballs with a mixture of beef and pork, but when I’m trying to make them a bit lighter, a bit healthier, I go for ground turkey. Turkey has less calories and fat, so you can feel better about chowing down. And handled right, they are still really tasty. Hope you enjoy these turkey meatballs.
Until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta…which leaves it…well…white.
Traditional basil pesto is one of my favorite pasta sauces, and I’m making a spaghetti pesto, or penne pesto every month or two. But I’ve recently added a twist to the traditional version, that I’m absolutely loving…Spaghetti with Broccoli Pesto. Broccoli pesto tastes a bit stronger/more flavorful than the standard basil pesto, and just like the standard, goes great with pasta.
Homemade pizza’s have become a favorite of mine. They are easy to make and the diversiy of ingredients you can use, means that you can please just about anyone’s tastes. For this recipe, I show you how to make what I’m calling my “Chunky Tomato Pizza”. It’s a take on a standard margarita pizza, but instead of a smooth tomato sauce, I keep large chunks of diced tomato in the sauce.
I love a good pesto…but I also love to tinker with recipes, and it’s in that spirt that I made this broccoli pesto. Traditionally, pesto is a very tasty combo of ground, garlic, pinenuts, parmesan cheese, olive oil and…basil. I love it. But I also love broccoli. And I really love the health benefits of eating broccoli, so I fiddled around a bit, and started make broccoli pesto essentially,
Really…is there anything you can’t do with chicken? Know some key cooking techniques and you can make a great chicken recipe with just about anything. Here, along with a couple boneless chicken breasts, I happen to have some fontina cheese, a tomota and a zucchini laying around, along with some hunger, and about 30 minutes later a recipe for Chicken Fontina was born. Fontina is a great chees
Chicken & Penne pasta is one of my all time favorite dishes, because there are about a thousand different ways you can change it up. In this recipe, I show how to make Chicken Penne Arrabiata, which is an Italian dish with spicy rich tomato sauce. The sauce, is similar to a standard marinara or pomodoro, but it’s spiked with some hot chili flakes and red wine vinegar. When combined with