by Bryan Daniel | Dec 10, 2024 | Recipes
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....
by Bryan Daniel | Dec 10, 2024 | Recipes
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...
by Bryan Daniel | Dec 10, 2024 | Recipes
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...
by Bryan Daniel | Dec 10, 2024 | Recipes
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...
by Bryan Daniel | Dec 7, 2024 | Recipes
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?...
by Bryan Daniel | Dec 6, 2024 | Recipes
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...
