Ragu Alla Bolognese

A traditional Italian sauce with so many different versions and oh so good on top of pasta and garnished with Parmigiano-Reggiano or Pecorino Romano. It epitomizes cooking in Bologna, Italy and is a meat-based sauce where garlic and basil are usually absent. Often just seasoned with salt and pepper,  grated nutmeg and occasionally a bay leaf. Tagliatelle is the preferred … Continue reading

Bacon, Beer and Pecan Toffee Sundaes

Ice Cream in the winter? Sure if the toppings are bacon bits, toasted pecans and a smooth and delicious bacon infused toffee sauce. Oh, and then there is the stout beer  infused with vanilla beans and a sprinkling of sea salt to finish. This is definitely not part of my New Year’s resolution diet but it was … Continue reading

Shamrock Pesto Puff Pastry

Happy St. Paddy’s Day! Do you like puff pastry and pesto? Then you will love this shamrock appetizer. A cute idea inspired by The Food Network Magazine.

Chili Cheese Dogs

What – a hot dog – sure why not! I get regular emails from Joy the Baker, the well-known American baker, and when I saw this recipe I thought I haven’t had one of these in years! I suddenly had a craving for them! When I compared it to my old recipe I decided the … Continue reading

Basil Harvest

I pulled up three big basil plants after the sun warmed up the plants and the dew was gone. These plants had all gone to seed and I wanted to salvage any delicious basil leaves and flowers I could. Yes, the flowers are very tasty too and I often include them in salads as edible … Continue reading

Ina’s Ribs with Barbecue Sauce

I have not made ribs on the grill yet this summer, not sure why, as I do enjoy them – the baby backs that is.  I do not like “fatty” meats and spareribs tend to be that way. Even though I know fat can add more flavor I think my preference comes from my many … Continue reading

Lemon Aioli with Ina’s Roasted Shrimp

Normally I like to serve this delicious roasted shrimp from Ina Garten with a homemade cocktail sauce.  For a change of pace I also made Chef John’s Lemon Aioli with cured lemons.  This is too good with a perfect lemon touch – yum!