This is one of my absolute favorite summer meals.
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This has quickly become one of my favorite pasta dishes.
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The last of the summer berries are in the market. Here is a great way to use them!
Well, 30 days past pretty quickly and now it’s time for the second step of the limoncello making process.
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I remember the first time I drank Limoncello.
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My friend Francesca, cook extraordinario, made this dish for dinner one night.
I love to cook, but I don’t like to bake. There are two reasons for this.
How many things can you do with tomatoes? I want to eat them for every meal, so look for different...
Enjoying the incoming crops of Spring veggies is another great perk of the changing seasons...
The Spring vegetables are coming in, and boy are they delicious! I don’t want to spend a lot of time...
This is a delicious and extremely easy recipe! Just my style.
These are cheap and delicious.
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With the warm weather, my thoughts turn to the wonderful ingredients of Spring, like fresh basil and...
In my exploration of vegetables, I rediscovered Brussel Sprouts. My son had told me last year that he had been...
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The Herbal Amaro is finally ready and I’ve bottled it.
Yes, I am cooking a lot lately! The weather has turned cold, and there are so many new things to...
Cavolo Nero, or Black Cabbage, a vegetable similar to Kale in the USA and is my latest vegetable find and gastronomic...
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The Herbal Amaro (recipe located here) is now resting in the second stage.
This couldn’t be easier or taste better!
I remember as a child helping my grandmother make jelly.
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This recipe is from my fellow traveler lovers and authors of Little Roads Europe travel guides, Zeneba Bowers and Matt Walker.
You might have noticed I have slowed down on my recipe entries lately. That’s because in this hot weather, it...
Traditional Tiramisu is made with eggs, and since I am allergic, I can’t eat it. Always enterprising, I...
Sangria is a wine punch typical of Spain and Portugal.
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We just bottled our new batches of Limoncello and Arancino!
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