Blog

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at...

A variation on Jacques Pepin’s recipe. . Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk.  When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it...

Pecan Pumpkin Glazed Donuts: The winter is't the only time to enjoy pumpkin. Paired with a cup of coffee, you will be smitten over the spicy, sweet, glaze and crunchy pecan topping. . Pecan Glazed Pumpkin Baked Cake ​Doughnuts (gluten free, soy free and vegan) . Makes...

If you love the deep, tangy flavor of real sourdough but want a more reliable rise and a softer, family-friendly loaf perfect for sandwiches, this Rustic Semi-Sourdough Sandwich Bread is for you. . This hybrid bread combines the complex taste of sourdough starter with...

    This is a traditional Neapolitan Christmas dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are coated with honey and sprinkled with nonpareils. 3 large eggs  1 tablespoon/15ml/14g butter,...

Christmas is almost here, and with it, the abundance of food and drink that we stock up on to indulge with friends and family. However, its often impossible to finish it all, and we are inevitably left with Christmas leftovers. Whether it's fatty meat residue or...

Here's a quick and easy snack/dessert for the holidays, or anytime of the year. . Chocolate Peanut Butter Balls (truffles) . I remember a version of these that my mother used to make when I was growing up. She also made the unbelievable rice crispy treats that were...

First things first.  Let us set the record straight. This is not the true ragu alla bolognese.  Ragu alla Bolognese is a slowly cooked meat-based sauce from the city of Bologna, Italy used specifically for lasagna or to dress the long ribbon like pasta, tagliatelle....

We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella.  The end product is in our opinion, delicious. The problem is this is not the real deal.  Lasagna, or as it is called in Bologna lasagne (because it is...

Bolognese sauce—rich, hearty, and deeply savory—is a classic from Bologna, Italy. Traditionally slow-simmered for hours with meat and served over tagliatelle or layered in lasagna, it’s a true labor of love. But what if you could capture that same comforting depth and...

We were visiting my mother.  She is a lovely lady of Polish heritage, that was taught how to cook everything Italian after she married my father. The relatives from the old country took pity on her. When she made pasta, it was from scratch and rolled out with an old...

We love pickles and are always experimenting with new flavors and techniques. Recently, we combined two classic methods to create these Half Brined Polish Pickles — a delicious hybrid that’s part naturally fermented brine and part quick vinegar pickle. The result?...

You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for...