We all know gravy or pan sauce in large quantities might be good for our soul but it isn’t so good for our heart health. After all we are doing nothing more then adding flour or cornstarch to the fat … Continue reading
This dish has a history that is connected to two other dishes. The two dishes were last summer favorites and they were a pesto recipe from Saveur magazine, Trofie al Pesto, that called for green beans and potatoes. It is, … Continue reading
White beans and tuna have always been combined in salads and pasta and have long been purveyor’s of pantry dinners in Italy. I have taken up the habit of pantry pasta myself and while I don’t keep many canned goods … Continue reading
These kinds of dishes are always a personal favorite for two reasons. It is very kid friendly but it is mature enough for adults. I mean how can that be wrong? Sugo basically means “gravy”. I have always been … Continue reading
The sausages used in this dish come from the book Charcuterie by Michael Ruhlman and Brian Polcyn and is a book I highly recommend if you want to make sausage and any charcuterie in general. Pictured at left are trays … Continue reading
While this technically is vegetarian I don’t think I would call it that. Vegetarian leads me to think there are some vegetables involved. I will call it meatless though. This lasagna takes me straight back to my childhood. It reminds … Continue reading
