Traditionally, you’ll find this dish made with bitter broccoli rabe—though it’s tough (if impossible) to come by in Roanoke. A local farmer told me it likes cooler, Northern weather. I prefer baby broccoli, a sweeter and more accessible substitute. Use spicy Italian sausage, if you like—though you’ll want to tone …
If the thought of making pasta from scratch scares you, you’re not alone. Despite how it sounds, the good news is that you can be rolling, shaping, cooking (and eating!) handmade pasta in less than an hour. And the best part? You already have all the tools you need. If …
A farmer’s crop is her pride and joy. There is nothing quite like the short trip from seed to soil to market to plate, is there? Many thanks to DeLallo Foods for coming alongside me to share this spread of farmer’s crudité with herby yogurt. Pre-COVID, I attended a dinner hosted by …
How do you dress your greens? If you hear the word “salad” and immediately think boring, skimpy and limp—we’re here to up the ante. Repeat: no more salads that leave you wanting more. Lately, I need nothing more than a little lemon juice, olive oil, salt and pepper to bring …
Last month, we celebrated National Ice Cream Month with an ode to my childhood popsicle truck favorite: the toasted almond bar. Did you catch this Toasted Almond Coconut Gelato? It’s creamy, coconutty, crunchy and all the things I loved about that ice cream truck popsicle. Cuisinart’s Ice Cream and Gelato Maker is the …
Has anyone every described you as scrappy? If so, you’re undoubtedly resourceful, efficient, and an all-around creative person. When it comes to being scrappy in the kitchen, all of these attributes apply. Reducing food waste is just one of the many efforts you might get behind—and a few simple tools …
Bruschetta: in-season tomatoes, a little acid, herbs and garlic is all it takes. A staple Italian antipasto, (first course!) bruschetta is usually served on top of crusty bread rubbed with a little garlic. Amp it up with some fresh basil, shaved Parmigiano-Reggiano and maybe even a drizzle of balsamic vinegar. …
It was the spring of 2012. A sophomore in design school, I accompanied a small group of students and faculty to Milan, Italy for the Salone Furniture Fair. No big deal, right? It was there that I first had gelato. Tubs and tubs of swoopy, creamy and candy-studded gelato lined small …
Before we dive into these succulent grilled shrimp tacos (and fire roasted tomato and peach salsa!) I have to set the stage for you on my experience with Ball Canning Mason jars. You know the ones—you have them, you Pin them, you love them—for uses even outside of canning. Flower vase? Iced coffee …
Never heard of stinging nettle? You’re not alone. In fact, the first time I learned about it was in my former life as an interior designer. A company named Camira Fabrics created a textile made of a wool/nettle blend. In the same way other natural fibers are used to create textiles, …
