Good ol’ cinnamon rolls… that’s what the world needs right now. Banish those troubling thoughts of trade wars, a slumping economy, horrendous traffic and rising gas prices. Instead focus on big, golden brown cinnamon scented yeasty soft buns filled with…
Ever wonder why that broccoli or those green beans that you just cooked look so dull on a plate? It’s the acidic compounds present in them that come in contact with chlorophyll and that is what turns veggies a dull color. Keep the green in them by several methods; d…
For Fathers Day, why not treat Dad to these delectable scones filled with dried fruit for his wake up call. He just may have to have more than one! Dads deserve special treats on their big day and these scones will not disappoint. They are beefy, dense and full of dried f…
I just revisited my old friends at the Pennsylvania Macaroni Company in Pittsburgh while I was there to do some cooking at WQED. The store has old world charm that has not changed since its inception (1902) and offers an Italian food experience that no big box …
It used to be that I just hated cauliflower as a kid. It tasted mushy and had no flavor. It was always served boiled with salt and pepper and little else. Over the years I have tinkered with ways to make cauliflower great again. I have roasted it, grilled it, sauté…
Tied in neat, tight bundles, like bouquets of flowers, fresh and locally grown tender asparagus makes its welcome appearance from March through June. In the time line of food history, asparagus has come down today not only in its traditional rich green color, but in white…
Today’s expressions of love for our mothers takes many forms; cards, flowers, a nice brunch or dinner or a simple phone call to say “I love you, mom.” But did you ever stop to think about the origins of Mothers Day? Civil War activist and Boston poet, J…
A rhubarb galette to welcome spring? Why not. A galette is a free form open pie that can be savory or sweet and contain anything from spinach and eggs to mixed berries. When rhubarb is in season, it is my go to ingredient for this sweet confection that is perf…
Eat your carrots. How many times did you hear that when you were a kid? Boiled with a little butter on top of them, they were one of my least favorite foods. Not anymore. Now I am crazy for them. I have conquered my distaste of them by re-inventing how I serve them. Shave…
The sweet Italian Easter bread, known as colomba, meaning dove, has been flying out of my kitchen for years. It is a traditional yeasted bread similar to panettone in texture and flavor but shaped like a dove and is considered the national Easter bread of Italy. Making th…
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.
Order using this link and receive a signed book plate.
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