Awhile back I made Pulled Pork Sliders with Sriracha BBQ Sauce for a dinner party we were hosting – a big time favorite in our house! The homemade barbecue sauce is so good, there was no way I was going to let any of it go to waste! So when I realized there was some leftover, I immediately knew a pizza was in the dinner forecast!
Roasted garlic, crispy pancetta, creamy sunny-side up eggs, and ooey-gooey cheese – makes this Pizza Carbonara irresistible!
Roasted Kabocha Lasagna Rolls with a Sake Cream Sauce and Crispy Bacon Awhile back a reader contacted me asking for a Japanese-fusion lasagna recipe. I had considered making lasagna using Japanese eggplant, but with autumn in full swing, it seemed like the perfect opportunity to use kabocha. Also known as a Japanese pumpkin, it’s the
Do you love fresh mozzarella? How about mozzarella that’s SO fresh, that it’s still warm? What if I told you that you could make your own in just 30 minutes?!
Have I got a recipe for you this week! If you have a love for garlic knots, you’re going to go head-over-heels for Cheese Stuffed Garlic Knots.
Naan. Chicken Tikka Masala. Sounds like the makings of a pretty kick-ass pizza to me.
I don’t know what it is about leftovers, but I always want to make them into pizzas – Spaghetti Pizza, Chicken Satay Pizza, BBQ Chicken Pizza… they were all made from leftovers. Why reheat the same dish over and over, when you can make it into something new like a pizza!
A breathtaking display of vivid colors – I had never actually seen a watermelon radish until just last year, and wow, is it stunning! My husband and I were having brunch at our favorite spot and I noticed a new item on the menu – a watermelon radish salad with burrata. Nearly every weekend I ordered this extraordinary dish, until the season for this root vegetable sadly came to a close.
A year has passed and finally the season for these gorgeous radishes has returned. Shopping at the farmers market I was pursuing the aisles for ingredients, when I saw a big sign for watermelon radishes! I could barely contain my excitement!
I rediscovered the Caprese Salad when I was going to school in Italy. I had eaten this tomato and mozzarella salad before, but never one like this. It’s incredible to think that a dish composed of such simple elements can vary so greatly with the use of fresh and good quality ingredients at the helm. The tomatoes were flavorful and meaty, the buffalo mozzarella sublime (read my panini post, buffalo mozzarella is the only way to go). The combination of basil, olive oil, and aged balsamic vinegar was aromatic and complex with a hint of sweetness.
When I make this dish at home, I prefer to use heirloom tomatoes for their great flavor and texture. Additionally, to add another dimension of flavor I found basil oil adds a delicate basil essence throughout the plate. This dish is great as an appetizer, a side, or even for a light lunch.
Have you ever had a food, when you ate it or even thought about it, the remembered smells and taste transported you to another place? For me, that food is the panini. When I was in school in Florence, Italy, every day in between classes I would walk down the labyrinth of medieval streets and pop into a nearby, tiny, paninoteca (Italian sandwich shop) – quite literally what one would consider a ‘hole in the wall’. Half of the store was composed of display cases filled with rows of panini, the other half was standing room – no wider than the cases themselves.
I would place my order with the gray-haired man behind the counter, and into the press my panino would go. Several minutes later emerged a crusty golden flat bread, oozing with cheese. The old man would wrap the bottom half in brown paper and over the glass display case, would hand me the steaming hot panino. As there was no room to sit, I would walk several streets back to the Duomo, sit on the stairs and eat.
This became my daily ritual while in school until one weekend, I decided to recreate them at home in my modest Italian kitchen. I remember going to the market for the first time to fetch the ingredients, and seeing mozzarella di bufala. This white pillowy ball didn’t look anything like the dried ropey roll of glorified string cheese I was used to seeing back home in the United States. When I got back to my apartment with my goodies, I removed the mozzarella ball from its water-packed container and cut into it.
Immediately I knew this was something special. It was soft! I mean, really soft…And milky! The flavor was creamy, yet delicate, and absolutely sublime. I used to love American cow mozzarella, until I had my first taste of unadulterated Italian buffalo mozzarella. If you haven’t had it, you must try it! You’ll never go back.