The origin and history of Marie Blanche is unclear. Some believe Mrs. Kennedy and her White House Chef René Verdon created the recipe based on Mrs. Kennedy’s love for French food and his culinary expertise. It is said she served […]
Casserole Marie Blanche Read More »
This is one of the easiest weeknight dinners I know. And delicious. I have also served it to guests on the weekend and they loved it. I use 20 ounces of refrigerator ravioli; if you use frozen, let it thaw
Conchiglioni – or jumbo shells as they are known in the US – gets its name from the Italian word for ‘seashell’: conchiglia. The unique shell shape of the pasta allows the sauce to adhere to it. They originated in
Spinach and Sausage Stuffed Shells Read More »
David loves artichokes so I am always on the look out for a good recipe. This is a delicious and easy meal that you are sure to enjoy. Add a salad and bread and you have a complete dinner. Here
Rigatoni with Spinach, Artichokes and Italian Sausage Read More »
Braciole (pronounced Brah giole) is an Italian dish of thin slices of meat that are rolled as a roulade with cheese and breadcrumbs, although there are many variations which include adding boiled eggs, vegetables, and nuts. After being stuffed and
Am I the last person to know about one-pan pasta? It seems it has been around for several years. Sometimes after a long day of working or running errands, you would like to just throw some ingredients into a pot
Orecchiette is an often-overlooked pasta from the southern region of Italy. They get their name from their shape, which resembles a small ear. And the little indentations in those small ears catch so much sauce and make almost any dish
Orecchiette with Sausage and Spinach in a Creamy Pesto Sauce Read More »
This is another recipe from my dear friend Milena during my Philadelphia days. I believe she had it growing up in Yugoslavia. When I asked her what it is called, she said “poor people’s food”. I feel anything but poor
Pasta with Breadcrumbs Read More »
Bolognese sauce is different from typical spaghetti sauce in that it includes the addition of cream or milk. The sauce comes from Bologna, Italy and is usually prepared with tagliatelle; however, the variations of Pasta Bolognese are endless. Tubular pasta