Panna cotta, a Piedmontese traditional dessert, is a cooked cream dessert that holds its shape with the addition of gelatin. Often served with a coulis of berries, or a sauce such as caramel or chocolate. It’s sometimes even served with liqueurs.
A fresh salsa that you can serve up with any meat, poultry or seafood. It’s also fantastic on a tortilla chip!
Warm potato salad is a great side that works year round. At home we grill throughout the year, and this makes for a wonderful side to just about any meat. Whether it’s hot dogs, brisket, or game. This potato salad wins over all.
A delicious sauce that we use with several recipes. It’s rich, succulent, and great with a variety of dishes. It goes great with grilled or roasted meats and poultry, and goes with just about any vegetable.
This is a quick and simple soup that is hearty and wonderful on a fall or winter evening.
As a big fan of both soups and the WIDE swath of foods of the many heritages of my family (I’m a mutt, it’s true), I find myself making a lot of soups in the winter. Here’s another simple favorite.
These stuffed pears use another of our recipes. Make sure that you check out the recipe for the Crème Anglaise. Preparing that is literally step one of this tasty treat.
Mostarda di Frutta is an old timey Italian mixture of joy. It can be used as a marinade or a sauce on just about any meat.
Everyone should definitely know how to make simple syrup. It’s a common ingredient in many-a-recipe, and is useful in making drinks for everything from a Mint Julep to the best damn Kool-Aid you ever had.