The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking, written by Luiz Hara, features over 100 fun and innovative recipes using favorite Japanese ingredients. Highlights include Sweet Red Bean and Ricotta Swirl Rolls, Crispy Duck and Glass Noodle Salad, Chilled Edamame and White Miso Cream with Tarragon, Matcha Gin Sour, Yuzu Brioche Toasties, and…
Garlic Butter Sauce for Pasta
Garlic Butter Sauce for Pasta My recipe for the Garlic Butter Sauce for Pasta was first published on Life Tastes Good where I am a contributor. Garlic is the star in this quick and easy Garlic Butter Sauce for Pasta! Toss this sauce with your favorite pasta and enjoy simply with grated Parmesan and fresh parsley…
Potato Pave with Bacon and Parmesan
My recipe for Potato Pave with Bacon and Parmesan was first published on Sunday Supper Movement where I am a contributor. These Potato Pave with Bacon and Parmesan are a Fancy Finger Food recipe perfect for parties! Thinly sliced potatoes and bacon are layered with the most delectable combination of cream, thyme, and Parmesan, then baked until…
Garlic Parmesan Roasted Carrots
My recipe for Garlic Parmesan Roasted Carrots was first published on Sunday Supper Movement where I am a contributor. These Garlic Parmesan Roasted Carrots are an easy and delicious springtime side. Whole, peeled carrots are seasoned simply with salt, pepper, and oregano, drizzled with a little garlic oil, and roasted whole until tender. Finish with a sprinkling…
Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce)
A recipe for Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce). This thick, creamy sauce is packed with sliced mushrooms, ham, and Parmesan cheese and perfect for pairing with your favorite pasta. Salsa Caruso is a classic pasta sauce from Uruguay influenced by Italian flavors. The milk and cream base has a generous amount of beef…
Culinaria France Cookbook Review and Pistou (Provençal Basil Paste)
Culinaria France: A Celebration of Food and Tradition, edited by André Dominé, features the regional cuisine of France along with the background of the people, culture, and development of local ingredients. A variety of favorites and lesser known recipes can be found including Tarte à l’Espoisses et aux pommes (Epoisses cheese and apple tart) from…
SRC Picnic & BBQ: Seasoned Parmesan Potato Wedges
Today is a special Secret Recipe Club event and I am sharing Seasoned Parmesan Potato Wedges! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. Since…
Crescia al Formaggio (Italian Easter Cheese Bread)
Crescia al Formaggio (Pizza di Pasqua al Formaggio) is a savory Easter bread from the Marche and Umbria regions of central Italy. This rich, eggy bread is packed with 6 ounces of finely grated cheese. I used a combination of Parmigiano-Reggiano and Pecorino. This bread is best the day it is baked. To help liven…
Secret Recipe Club: Stove Top Macaroni and Cheese
It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month…
Chicken and Mushroom Orzo
Chicken and Mushroom Orzo is a great weeknight meal that we all enjoyed. From start to finish, I had it on the table in about 30 minutes. The original recipe calls for 1/4 pound orzo. I increased it to 1/2 pound, because I love pasta. Chad liked the meal with 1/4 pound best. Evan still…
