This is a debugging block
This is a debugging block
One the reasons homemade pizzas are great is that you can be as creative as you’d like; throw away the standard conventions to suit your own tastes. Of course you can do that with the toppings and the cheese...why not the sauce? I love the traditional tomato based pizza sauce, but every once and while, I want to make a white sauce, or a pesto sauce…which is what I show you in thi
I love to make this spaghetti carbonara recipe when I want a “wow” factor on the plate. While the ingredients aren’t really different than in my normal carbonara recipes, for this version, I reserve the yolk of the egg, and serve it nested in the finished spaghetti. Served with that raw yolk on top, my guests can break it, and mix it in with their pasta to form that delicious rich sauce. In
I end up cooking pasta for dinner a fair amount. And while I love to make the traditional pasta recipes, like spaghetti and meatballs, many of which I grew up on, those traditional recipes can take a long time to make. And "a long to make" don't jive with a weeknight schedule. So I love to have a few techniques in my back pocket that allow me to take fresh ingredients, treat them simpl
In my continuing quest to eat every spear of Asparagus grown in Northern California this Spring, I decided to make an Asparagus and Lemon Risotto. As I’ve said before, I love a good risotto. While they take a bit of time to make, it is a very simple process. And when you have access to quality spring vegetables like asparagus, risotto is a great way to highlight them. In this recipe video,
A few years back, I was in a nice Italian restaurant that served those thin crust, super tasty, brick oven pizzas, and one of the pizza’s we got for the table was a fennel and sausage combination. I know both ingredients are popular in Italian cooking, but I’m not sure I had them on a pizza before. Well, several months later, I was thinking about pasta recipes, remember that pizza, and decide
As kid, I didn’t know Pappardelle pasta even existed. But a few years ago, I started to see it more often in the “upscale” restaurants I visited…and now I see pappardelle all the time. Usually, these broadly cut pasta noodles are served with a rich meat sauce…and usually they are very very tasty. Unfortunately, now that I have not only discovered, but also acquired a deep affection for pappa
I feel pasta dishes in general offer incredible opportunities to be creative in the kitchen. Of course there are traditional classics that need no modification, but when you want to be creative, pasta offers a great blank canvas.
I have to admit that when dinner is served, the veggies usually get the least attention from me. It’s not that they are not good…it’s that sometimes they lack a little something…a bit of pizzazz. In this recipe video, I wanted to show you recipe for green beans, with parmesan & pine nuts that I think will knock your socks off. For this version, I retain all the great health benefits of t
We eat a lot of pasta for dinner in my house…it’s easy to make after getting home, and it’s filling, but best of all it’s easy to make a wide variety of different recipes without a ton of work in the kitchen. Here is a recipe for a simple dish with an big name…Fettucini with Mushroom Sugo. I’ve posted a pork sugo recipe on the site before which you may have seen, but this one is significantl
Gnocchi in pesto cream sauce is an Italian/American classic. And in this recipe video I show you how to make it. I haven’t made my own gnocchi, which would be the toughest part of this recipe, because there are a lot of good store bought options out there...and because I rarely have the time to make them. The rest of the dish takes little more than 30 – 40 minutes to make, but it looks like
