February 28, 2013
So you purchased a package of homemade ravioli filled with portabella mushrooms, fresh sage and Ricotta Cheese. You are so excited to try these delicate raviolis, […]
December 20, 2012
Ingredients: 1/2 extra-virgin olive oil 4 cloves garlic, finely chopped 1 cup pinot grigio 3 pounds mussels: cleaned and debearded (or, if you’re not a fan […]
October 30, 2012
This is one of the most beloved pasta dishes in Italy; originating in Venice but now made all along the coast of Italy. There are many […]
September 20, 2012
Salt is a key ingredient in almost all facets of cooking, used to bring out, and enhance the natural flavors within food. As there are many […]
September 11, 2012
The Bolognese is an Italian sauce that has hundreds of variations: with cream or without cream, pork and veal or pork and beef, cooking for 6, or […]
September 4, 2012
The literal translation of Al Dente is defined as “ to the tooth,” meaning that the strand of pasta has a soft outer texture and firm […]
August 28, 2012
The amount of water you boil depends on the pasta – A common question is “how much water do I need to boil my pasta?” Well, […]