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(Crostata al Limone) 2 CUPS GRAHAM CRACKER CRUMBS ½ CUP BUTTER – melted ½ CUP GROUND ALMONDS ½ CUP HEAVY CREAM 1 ½ CUPS MASCARPONE CHEESE ½ CUP SUGAR 1/3 CUP GREEK YOGURT – not low-fat ½ TBS FRESHLY SQUEEZED LEMON JUICE   ZEST OF ONE LEMON Crumb Crust: Combine the cookie crumbs, butter and ground Continue reading

A quick and delicious dinner. Serves 4 2 pounds skin-on chicken thighs, bones removed 1pound small red potatoes, halved1 teaspoon kosher salt, divided2 tablespoons freshly squeezed lemon juice1 1/2 tablespoons olive oil, divided2 tablespoons dried oregano1 tablespoon dried basil1 clove garlic, minced2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips1/4 Continue reading

And Happy Birthday Charlie aka Charl, Dad, Nonno, BisNonno!  For our family August is a big birthday month. Our grandson Vince starts it off on the 9th, my husband Charlie follows on the 17th and then we have Andrea on the 29th. If close friends are included, we add several more. But the thing is, all Continue reading

How fortunate I was when I moved to Erie, PA to have as a wonderful, loving neighbor and friend someone who not only cooked but was an accomplished cook.  Everything Francesca made was neither ordinary nor complicated and always delicious.  Francesca was a doctor, as was her husband, Tony, but when she moved to Erie, shortly after Continue reading

AUGUST 15TH IN ITALY…..is quite an experience as our family joyfully witnessed several years ago, when we were visiting our relatives in my most favorite hamlet in Italy, Montefollonico.  However, the story that follows is quite fascinating in the history of this event. Unfortunately, this year August 15th is not a Sunday and we will not be able to Continue reading

An unusual combination to wake-up chicken thighs with an interesting slightly vinegary flavor. 16 oz GIARDINIERA or 16oz JAR GIARDINIERA With brine5 TBS EXTRA VIRGIN OLIVE OIL2 TBS PARSLEY – chopped1 TB FRESH BASIL – choppedRED PEPPER FLAKES – to taste8 CHICKEN THIGHS – skin-on, bone-inSALT – to tasteFRESHLY GROUND BLACK PEPPER – to taste PREHEAT Continue reading

1-2 lbs Eggplant – skin on, cut into bitesize cubes4-5 Celery Stalks – roughly chopped, use inner stalks1/2 C. Black Olives – roughly chopped2 Tsp. Sugar – or to taste1/2 C. Capers – rinsed2 Tbsp. Sea Salt1/3 C. Good Italian Olive Oil1 Onion – finely sliced6-8 oz Canned Tomatoes – roughly chopped1/2 C. Green Olives Continue reading

8 CHICKEN THIGHS – skin trimmed, bone-in ¼ CUP EXTRA VIRGIN OLIVE OIL 2 TSPS KOSHER SALT GROUND BLACK PEPPER – to taste 1 TSP PAPRIKA 1 TSP DRIED OREGANO GARLIC POWDER – to taste 10 SPRIGS FRESH THYME 1 TSP LEMON ZEST – freshly grated 2 TBS CHOPPED FRESH PARSLEY Season chicken with a Continue reading

While we are here at Wild Dunes fish is fresh and plentiful, so  even though Andrea and Erica were responsible for last night’s  dinner which was a Mexican surprise, we manage a little shrimp too. BAKED SHRIMP SCAMPI PREHEAT OVEN TO 425º 2 LBS RAW SHRIMP – peeled, deveined (medium to large) 1 CUP BUTTER Continue reading