Beinets, crullers, bomboloni and zepole are all some form of doughnut. And Americans love them! The newest form capturing the fancy of doughnut lovers is the savory doughnut. They are appearing in all the best restaurants usually stuffed. At Tony’s we stuff them with the best Gorgonzola and serve them with prosciutto and a drizzle . . . → Read More: Savory Doughnuts
If you’ve never worked with spaghetti squash, you have really missed a great no fat, low calorie fun food. It is actually a squash, that when cooked, can be pulled with a fork and the squash is identical in looks to spaghetti. Spaghetti Squash Casserole is a perfect example.
I find it impossible to cut . . . → Read More: Spaghetti Squash Casserole
I tried to think of a really sexy title but what can you do with a bunch of pots and pans, knives and miscellaneous cooking items? Because I am in the kitchen constantly cooking for pleasure and business, I designed my kitchen many years ago to make it as easy as possible to use.
When . . . → Read More: Food Equipment Storage
This is the reason Italian cuisine is so popular. This Italian casserole consists of two sauces – one, a quick marinara sauce that is good with all types of pasta. It is light, fresh tasting, quick to make and really low in fat and calories. The second one is a white wine sauce highlighted with . . . → Read More: Linguine with Two Sauces
Like most Americans, I grew up eating lasagna. Although my mother made lasagna, the red sauce was nowhere near this version which I adapted from Pat Bruno Jr’s recipe. Mr. Bruno is a food writer and a food critic for the Chicago Sun-Times. His expertise in the field of Italian cooking is enormous as he . . . → Read More: Lasagna al Forno
I will be posting next week’s blog CHOCOLATE CHERRY BREAD PUDDING ON MONDAY, DECEMBER 26TH as I think it makes a great New Year’s Eve dessert and needs some prep ahead of time. It accidentally went up today by mistake before the error was caught. I hope this didn’t cause too much confusion.
I . . . → Read More: Beef Strogonoff Soup with Wine and Cheese Baguette
Ok, here comes another individual recipe. Since the children are gone and it’s just the two of us, large casseroles are out of the question – hence, individual casseroles. If you are cooking for more than two, just double or triple this recipe and make it in one casserole, using tortillas to cover the bottom, . . . → Read More: Southwestern Seafood Lasagna with Jicama Slaw
I first ate French onion soup at Famous Barr (now Macy’s) in their restaurant. The Swiss cheese was so thick and stringy when spooned into, it was a challenge to get it into your mouth. The good French bread served with it helped a lot as you could use it to cut the strings. No . . . → Read More: Classic French Onion Soup Gratinee