Similar Posts
Roasted Apricot, Pork Belly Buratta Panzanella
PIN IT recipe and photo adapted from PowerHouse Productions I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in…
Love Bite
Valentine’s Day doesn’t have to be a dust-collector holiday. Sublime chocolates, $60 flower bouquets, and restaurants packed wall-to-wall are not for everyone. Don’t get me wrong, I love a sweet bouquet and chocolate dessert. But when you’re looking to be a little more creative, you can share the love by making something together. Another thought—…
Japanese Souffle Pancakes
Have I ever gone to Japan to have these outrageously, grandiose pancakes? No. But, I appreciate the artistic simplicity of the cultures food landscape. These are show stopping pancakes and I don’t know that any others in the category can compete as much with these. Merge a pancake and a souffle and you’ve got yourself…
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…
Spanikopita
PIN IT Yield: 6 servings Total Time: 40 minutes GATHER THE GOODS 1/4 cup olive oil, divided 1 small yellow onion, diced small 3 cloves garlic, minced 20 ounces frozen thawed spinach 2 tablespoons chopped parsley 7 ounces farmers cheese 6 ounces feta, crumbled into medium chunks 8 oz. (1 roll) phyllo dough 4 tablespoons…