Culinaria Italy: A Celebration of Food and Tradition, edited by Claudia Piras, features the diverse regional cuisine of Italy with hundreds of recipes and photographs throughout its 380 pages. In addition to the amazing food, this book also offers an in-depth look into the historical background of its people, local ingredients, and culture. Some well-known dishes (Bellini, Risotto all Milanese,…
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…
#SundaySupper Big Game Day: Three Cheese Macaroni Bites
Today, Sunday Supper is celebrating Game Day foods! I made Three Cheese Macaroni Bites. The base of this Macaroni and Cheese is a delicious combination of White Cheddar (or your favorite) and Gruyere. Egg yolks are added to the sauce to thicken it enough to hold the mixture together after baking. Parmigiano-Reggiano is mixed with Panko…
#EVOOChallenge: Spinach Walnut Pesto
This Spinach Walnut Pesto is a great winter variation to the traditional pesto when fresh basil is hard to come by. Spinach, toasted walnuts, garlic, and parmesan cheese are pureed until smooth, then slowly mixed with olive oil. I served the pesto as a spread for bread and thinned a bit more out to coat…
#SundaySupper: Spinach Spätzli with Sage and Speck
Sunday Supper is kicking off the New Year with designating January as National Sunday Supper Month! For the event, I am sharing a recipe for Spinach Spätzli with Sage and Speck. Spätzli comes from the regions of Trentino-Alto Adige (Südtirol) in northern Italy as the cuisine has been influenced by their Austrian neighbor’s Spätzle. I…
Trinidad Macaroni Pie
Want to add a little spice to your macaroni and cheese this holiday season? Macaroni Pie from Trinidad is a delicious variation with the addition of jalapeño, garlic, paprika, and thyme to a thick and creamy cheese sauce. It may have originated in Trinidad, but is now popular in many areas of the Caribbean. The mixture…
Butternut Squash Mac and Cheese
Mac and Cheese is one of my (and now my son’s) “must-have” dishes during Thanksgiving. I usually stick to a simple Baked Macaroni and Cheese, but here is another type to make your meal a little healthier. This Butternut Squash Mac and Cheese has a sauce made mostly of pureed butternut squash. The squash is…
G’hacktes mit Hörnli (Swiss Macaroni with Meat Sauce)
G’hacktes mit Hörnli is a Swiss pasta dish topped with a vegetable meat sauce and served with applesauce (Apfelmus). Ground beef is combined with carrots, celery, and onions. It is simmered in a red wine beef stock until tender and reduced, then poured over al dente macaroni with applesauce. I used elbow macaroni, but you…
Egg Noodles with Bratwurst and Beer Mustard Sauce
I’m starting this week of German recipes with one that is not actually German, but includes a lot of flavors from Oktoberfest. Egg noodles are tossed with sliced bratwursts, caramelized onions, and a beer mustard sauce. Not only is it great for Oktoberfest, but also for football season and as comfort food for the cooler temperatures…
Pasta con Pesto alla Trapanese
Pesto Trapanese is the Sicilian version of the popular pesto pasta sauce. It originated in Trapani region, where tomatoes and almonds are abundant. Raw tomatoes, fresh basil, almonds, olive oil, and pecorino cheese are processed or pounded into a textured sauce that can be served warm or cold. The traditional pasta to accompany this sauce is…
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