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Celebrity Food

Fame is fleeting...we all get that. And so it is with food as well. Say goodbye  to kale, which had a good, long run and is still kicking it up a bit with the juicing crowd, and say hello to avocados. They are in the spotlight now as a super healthy pick as a heart h…

Brussels Sprouts and Leek Casserole

This fabulous Brussels sprouts and leek casserole is my go to casserole for fall and winter cooking. Sweet tasting and velvety smooth, even Brussels sprouts doubters will love this. Brussels Sprouts and Leek CasseroleServes 6-82 tablespoons extra virgin olive oil2 large l…

East Meets West

Have you tried Thai eggplant? I saw them in an Asian grocery store and they were so cute looking that I had to try them. I usually think of eggplant as an Italian veggie but eggplants are thought to have originated in Asia. The Thai variety, one of the smallest of the spe…

Make Mine Macaroons

Chewy, coconut macaroons go with spring, Easter, Passover and a glass of cold milk! They are a snap to make, a real non-fussy cookie that looks and tastes like a million. And best of all, everyone can enjoy them because they are gluten free! Don’t confuse these with…

Easter Hot Cross Buns

Hot Cross Buns are a sure sign that spring and Easter is upon us. They are a great way to kick off Easter Sunday and are very easy to make. Here is a great recipe and the dough can also be used to make cinnamon rolls or almond paste braided breads. These can be made ahead…

Tender to The Bone

Oh those dried out pork chops! Never again. Try this method of reverse searing for great flavor and caramelization. For two center cut bone-in chops, combine 2 Tablespoons sugar and 2 Tablespoons fine sea salt. Mix and rub well into both sides of chops. Refrigerate on a …

What’s In Your Freezer?

Sometimes surprise is nice; like this shrimp and whole wheat pasta dish. Found the shrimp way back in the freezer; had a couple of lemons that needed to go and some scallions, so I made this light tasting dish with the help of garlic and extra virgin olive oil. For best f…

Lentils for Great Winter Eating!

Lentils are part of the cuisine of the landlocked region of Umbria and the most famous are the creamy lentils of Castelluccio, grown on the plains near the Sibillini mountains. This tender pulse retains its shape in cooking and requires no presoaking. Lentils lend a nutty…

Don’t Take Pomegranates for Granted

Pomegranates will not last long; as soon as the holidays are over, they seem to disappear. Stock up and use a juicer to juice them, then freeze the juice for future use. You can also freeze the seeds and use them to make sauces for fish, pork and desserts. High in antioxi…

Under the Italian Sun 2015 Tour

The Veneto with Mary Ann Esposito21 September - 02 October 2015If you think you know Italy, think again! It's not just a country filled with Italians, it's a land filled with people living in regions so distinct, so unique, that it takes a great chef to unearth just the r…