love. family. food. justice.
In the heart of southern Sicily, I was served spinach ricotta pasta. It was creamy and light—velvety spinach whirled around al dente semolina pasta twists. On top was oil and crushed nuts. After one bite I vowed to try making it at home. I closed my eyes and tried to memorize the flavors and ingredients.
The root of the lemony flavors of Sicily are the Siracusa Lemon, an especially aromatic species of lemon grown only in Siracusa province which has three flowerings a year. This recipe has enough lemon juice and lemon zest to conjure up Sicilian memories.
Starring immune system-boosting ingredients such as turmeric, honey, ginger, garlic, and lime, this shrimp can be made mostly with pantry staples. What’s the story here?
Cream, along with its kin, butter and milk, have been getting more focused invitations into my kitchen for health reasons. I used to make a
Deeply flawed people believe there is no place for dairy in Guacamole. Think back to the 1980s when your nachos came with over-seasoned guacamole and sour cream at no extra charge. There was that place on the platter where the guac and the sour cream overlapped…
Pork Ragu is huge on flavor, medium on effort, and easy on the budget. My recipe recalls a dish experienced in Siena, Italy, at Osteria il Carroccio.
I used to make Toll House Cookies the way my mom taught me, according to the recipe on the back of the bag of Nestle semi-sweet morsels. Now I make a healthier version that eliminates half the butter, alot of the sugar, and uses only whole grain and nut flours.
