I swear those zucchini I planted are on steroids! You got to get them when they are small, not baseball size because small means not only tender, but a lot less of those pesky seeds and a not so watery texture. If I let my guard down, even for a day, they multiply like ra…
Ricotta is not cheese; it is a by-product of the cheese making process and is as important to many regional Italian dishes as olive oil and tomatoes. Ricotta is made from the whey of cow or sheep milk. Think of whey as the leftovers from the cheese making process. Re-coo…
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Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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