I learned how to make fresh pasta in Italy. Nearly every home cook I met used the same proportion, 100 gms of flour to 1 egg so that’s how I make my pasta. Sometimes if I want it really rich I’ll add a couple of
Continue ReadingI love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched with
Continue ReadingPesto means “paste” and can be made of nearly anything, but I love nut based pestos. For this one the star isn’t a soft herb, like basil or parsley. Instead it’s pure pistachio nuts with a few garlic cloves, some salt and parmesan and enough
Continue ReadingThis is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as
Continue ReadingSpaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini Course: Entrée, Vegetarian Entreé Cuisine: Italian, Vegetarian Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients In the Bowl 1 cup ricotta 5 baby tomatoes cut in half 1 green onion trimmed and cut into thin slices, use green part Salt and Pepper to taste 2-3t bsp pasta
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