Before summer escapes, I am making the most of garlic scapes. Typically we see them in the early summer and they are the first sign that the rest of the garden is going to burst. I think of them as quick in passing, use…
Some shop for shoes, some go ga-ga in a grocery store. In reality I do love both, but since this is a food blog, I will stick to the grocery for now. One of my favorite types of grocery stores to go to is…
Ever wonder what happens to blog leftovers, or leftovers in general? They usually get consumed in a slightly different fashion than the blog recipes. So instead of just consuming them, we have added a new section – LEFTOVERS. One word says it all. Frequently…
A love of eating is what drove Mario Cassina to head behind the stove and open up his new eatery, Gnam Pasta Factory, on Kottbusser Damm in Kreuzberg (Berlin, Germany). It was the first day, the lights were finally on, and Mario and his…
Pasta around the World A couple of years ago, Oxfam ran a poll in which they asked 16,000 people in 17 different countries to list their favorite foods. Pasta was the clear winner, and was joined in the top ten by pizza and ‘Italian.’…
A Staple in French Cooking, but Under Utilized Elsewhere With a milder flavor than parsley, it is in the same family. It is member of the fine herbes (chervil, tarragon, parsley and chives) blend commonly found in French cooking, but rarely seen in recipes anywhere else.…
Pasta is a staple for the non-carnivores in our family kitchen. Our non-carnivores are actually “pescatarians,” as they eat seafood and fish. Hence a sauce of clam is considered to be a non-meat meal. If you have a favorite brand of clams/clam juice, use…
