• Cinco De Mayo – Mole Poblano

    Cinco de Mayo is an annual celebration held every May 5th to commemorate the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862. MOLE POBLANO is a term covering many different sauces in Mexico but it’s mole pablano – a thick and savory Chile and chocolate sauce from the… Continue reading

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  • APRICOT FRENCH TOAST

    APRICOT FRENCH TOAST

    A simple way to make Brunch special! 8 Slices Challah BreadPinch of Salt½ C. Butter – melted – or more as needed¼ C. Maple Syrup – more as needed2 tsp SugarPowdered Sugar – for dusting3 Eggs – lightly beaten1 tsp Vanilla Extract2/3 C. Apricot Preserves – not jam or jelly1 C. Milk1 tsp Cinnamon Whisk… Continue reading

  • Gnocchi Alla Vodka

    Gnocchi Alla Vodka

    DUE SALSEGNOCCHI ALLA VODKASALSA AL BASILICO FRESCO 2 Russet Potatoes – medium size½ C. Ricotta – whole milk, drained1 ½ C. Flour½ C. Parmesan Cheese – grated1 Egg SERVES 3 – 4 PREHEAT OVEN TO 400º GNOCCHI With a small kitchen knife, stab the potatoes several times to allow the steam to escape while baking.… Continue reading

  • 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 beautiful… Continue reading

  • A PINEAPPLE BUNDT CAKE PERFECT FOR SPRING

    A PINEAPPLE BUNDT CAKE PERFECT FOR SPRING

    FOR THE CAKE:3 C. Flour1 C. (2 sticks) Butter – Unsalted, Room temp1 1/2 C. Sugar1/2 C. Buttermilk – Room temp1 1/2 tsp Baking Powder1/2 C. Shortening1 tsp. Vanilla or Almond Extract4 Eggs – Room temp1 Can (8 oz.) Crushed Pineapple PREHEAT OVEN TO 350º GREASE AND FLOUR A 9-INCH BUNDT PAN or USE A… Continue reading

  • Crabmeat Potato Macaroni Salad

    Crabmeat Potato Macaroni Salad

    A recipe straight from a friend in Hawaii 8 oz. Short Pasta – penne, gemelli, etc.1/4 C. Rice Vinegar or to taste2 Tbs Sugar2 Celery Ribs – finely chopped2 Carrots – peeled, shredded4 Hard Boiled Eggs – peeled, choppedSalt and Pepper1 1/2 lbs Red Potatoes – diced in 1/2 in pieces, peeled or unpeeled1 1/2-2… Continue reading

  • Passover Greetings and Original Vegetable Cutlet

    Passover Greetings and Original Vegetable Cutlet

    Dear Friends, We take this time to send you all Springtime Greetings.And as you celebrate Passover, Shalom.We wish you many Joys and Blessings at Passover.May You Rejoice in TraditionsAnd May You Enjoy a SpringFilled with New Beginnings. Anita and CharlieThe Entire Augello Family The E. 48th Street Market Staffwww.e48thstreetmarket.com ORIGINAL VEGETABLE CUTLET This recipe is from… Continue reading

  • SKILLET CHICKEN PICCATA

    SKILLET CHICKEN PICCATA

    A super moist, tender, and tasty chicken dish. 2 Large Chicken Breasts – trimmed of extra fatGarlic Powder – to taste¼ C. Flour6 Tbs. Butter½ C. Dry White Wine2 Onions – thinly sliced1 C. Chicken Stock – More if needed2 Lemons – 1 zested, juiced, 1 slicedSalt and Freshly Ground Black Pepper to taste2 Tbs.… Continue reading

  • THE EVOLUTION OF TAX DAY

    THE EVOLUTION OF TAX DAY

    And a spoonful of sugar! In 1962 President Lincoln signed into law a revenue-raising measure to help pay for the expenses of the Civil War. This created a Commission of Internal Revenue and the nation’s first income tax because it levied a 3 percent tax on incomes between $600 and $10,000 and a 5 percent… Continue reading

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  • BONATI

    BONATI

    (Sausage, Olive and Spinach Loaf) A little bit of work but so satisfying when you can pull a few out of your freezer to enjoy with friends or family. 1 LB Pkg Fresh Pizza Dough 1 lb Mild Italian Sausage – casings removed 9 oz package of Spinach – fresh and well drained 1 Large… Continue reading