Similar Posts
Pizzocheri
PIN IT If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D’ Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy…
A Collab Effort with an inspiring Podcast
PIN IT I am continuously inspired by Food Media trends so I am very happy to collaborate with and help promote my friend Raymond Delucci, host of Line Cook Thoughts on Spotify. Ray has began a podcast series that will highlight the thoughts of young and seasoned professionals in the food industry. What will their…
Rugelach Season
PIN IT It’s rugelach season for us over here- well it’s Dillon’s thing but I get to share in the joy of it all too! He’s the prince of rugelach, so we had to start making them ASAP. Of course, his mother makes the best— who else would?! That first year after eating a Hannakuah…
One Pot Coconut Pasta and my Checklist
PowerHouse Productions finally wrapped the first season of a design and food show after many trips to California and back! I am always grateful to be a part of their team as Associate Culinary Producer. My first meal back on the east coast this time was a little lazy, because well, I was trying to…
The Morning Mercato
PIN IT This morning after oversleeping slightly (I usually like to stick to a schedule) I got up and walked to the market in the town of Ugento. Every Saturday they host a market a few streets behind the castle where locals go to gather fish, cheese, salumi, produce, and olives for their midday meals….
Pasticciotti
PIN IT What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool. For all the…