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  • Welcome to May

    Welcome to May

    May, which is making a welcomed appearance today is the 5th month in the year and was named after the Greek goddess Maia, Goddess of the Fields and who was said to be the most beautiful as well as the shyest of all the goddesses. Well, here in the Atlanta area April showers did bring… Continue reading

  • SOMETHING ABOUT MAY

    May, the 5th month, feels like a true turning point in the year — a season of beauty, growth, and renewed hope it represents a time of grace, divine favor and profound renewal. As spring reaches its peak, flowers bloom, days grow warmer, and the natural world seems to come alive, making it a fitting… Continue reading

  • THAI CURRY CHICKEN SOUP

    COOKED WHITE RICE CILANTRO – for garnish 2 TBS RED CURRY PASTE 2 CANS (12 OZ EA) COCONUT MILK 2 CUPS CHICKEN STOCK 2 TBS FISH SAUCE – optional 2-3 TBS PEANUT BUTTER 2-3 TBS BROWN SUGAR 1 ½ LBS CHICKEN – cut ito 1-inch pieces 1 YELLOW, RED or ORANGE PEPPER – seeded, thinly… Continue reading

  •  CHICKEN RATATOUILLE

    Load this dish with the freshest produce you can find, making substitutions, is necessary. Choose your favorites and make this recipe your very own.  Serve over rice or Orzo and you have a meal. 1 lb Japanese Eggplant1 Yellow Pepper1 Can Artichoke Hearts – water packed2 Tbsp. Fresh Thyme – minced3 Tbsp. Olive Oil 1… Continue reading

  • CASCATELLI PASTA AND FRESH SEAFOOD

    Pasta Fra Diavolo 8 OZ. CASCATELLI PASTA – uncooked ¼ CUP EXTRA VIRGIN OLIVE OIL EXTRA VIRGIN OLIVE OIL – for drizzling’ 1/3 CUP OLIVE OIL 4-5 GARLIC CLOVES – minced CRUSHED RED PEPPER – to taste 1 TB TOMATO PASTE 1 CUP DRY WHITE WINE – or more to taste         (choose a wine… Continue reading

  • ITALIAN FRESH CREAM LEMON CAKE

    ITALIAN FRESH CREAM LEMON CAKE

    Lemon and Spring certainly were made for each other! 2 CUPS + 1 TBS FLOUR 2 TSPS BAKING POWDER PINCH OF SALT 3 WHOLE EGGS 1 EGG YOLK 1 ¾ CUPS POWDERD SUGAR ZEST OF ONE LEMON 2/3 CUP WHOLE MILK HEAVY CREAM 1 TSP VANILLA 1 TBS FRESHLY SQUEEZED LEMON JUICE 7 TBS BUTTER… Continue reading

  • CARROT ASIAGO BREAD

    CARROT ASIAGO BREAD

    When the days are long and a simple salad for dinner is on the menu, nothing is more appreciated than a loaf of bread baking in your oven.  And your kitchen will smell heavenly! 1 STICK UNSALTED BUTTER -melted plus extra for pan 2 CUPS FLOUR – plus extra for pan 2 TBS SUGAR 1… Continue reading

  • CAPONATA DE PESCE Fish Caponata

    Caponata is a dish usually associated with eggplant and often served as an antipasti. However, it originally was made with fish. Sicilians make this dishusing mahi-mahi or spada (swordfish). When I had this dish in Palermo, it was made with spadaand the fish and the spices, savory and sweet seemedto merge the Sicilian and Arab… Continue reading

  • ARUGULA AND LEMON FUSILLI

    ARUGULA AND LEMON FUSILLI

    Arugula and lemon are a great combination. 1 TB EXTRA VIRGIN OLIVE OIL 2 GARLIC CLOVES – minced or more to taste 2 CUPS HEAVY CREAM 2 or 3 LEMONS – juiced and zested SEA SALT – to taste FRESHLY GROUND BLACK PEPPER – to taste 2 BUNCHES BABY ARUGULA – stemmed, cut into thirds… Continue reading

  • PICI AND THE SIENESE HILLS

    PICI AND THE SIENESE HILLS

    If you could take a leisurely trip into the enchanted land of the Tuscan Sienesi hills you would find yourself in the midst of some incredible wine country rolling from San Gimignano thru Poggibonsi and all the way to Monterpulciano, Pienza and Chiusa. Not only would you be able to taste some incredible wines, but… Continue reading