• CAPELLE D’ANGELO PASTA alla CAPRESE

    Angel-hair Pasta Capri Style ½ lb. Angel Hair Pasta2-3 Garlic Cloves – thinly sliced1 C. Diced Tomatoes½ C. Black Olives – pitted, choppedFreshly Ground Black Pepper – to tasteExtra Virgin Olive Oil – for drizzling3-4 Tbsp. Extra Virgin Olive Oil4 Anchovies – or more to taste1 Can (6 oz) Tuna – packed in oilSalt –… Continue reading

  • MARYANN BERRY CAKE

    MARYANN BERRY CAKE

    The name MaryAnn comes from the name of the pan which has a deep indentation in the center of it. Otherwise, I would call it a “Claudia” cake as it is one of her favorites and I make it for her birthday! 2 C. Flour2 tsp. Baking Powder1 tsp. Salt16 Tbsp. Butter (2 sticks) –… Continue reading

  • LOBSTER OR CRAB QUICHE

    An elegant quiche satisfyingly filled with chunks of lobster or crab. A great recipe and so well suited for a great brunch or midday meal. 1 Tbsp. Butter – unsalted1 Shallot – minced1/2 tsp. Curry Powder1/4 tsp. Fresh Parsley – minced2 Tbsp. Dry Sherry1/4 tsp. Nutmeg1 9-In Deep Dish Pastry Shell – baked and cooled… Continue reading

  • CREAMY CAJUN LINGUINE

    A Simply delicious, spicy recipe for two. ½ lb Linguine1 ½ Tbsp. Garlic – minced1 Tbsp. Cajun Seasonings – or to taste1 Tbsp. Lemon Juice – freshly squeezed1/3 C. Half and HalfChopped Chives – for garnish3 Tbsp. Butter1 Small Shallot – minced¼ C. White Wine1/3 C. Heavy CreamFreshly Ground Black Pepper – or to taste… Continue reading

  • TORTINO di RISO

    PREHEAT OVEN TO 350º 1 ½ QUART BAKING DISH – greased 2 CUPS WHOLE MILK – do not use low-fat  6 TBS PARMESAN CHEESE – freshly grated 4 EGGS – large, separated SALT – to taste 1 ½ CUPS ARBORIO RICE 3 TBS BUTTER– unsalted FRESHLY GROUND BLACK PEPPER – to taste Place milk and… Continue reading

  • CRABMEAT STRUDEL

    A delicious strudel with a flavorful crabmeat filling. PREHEAT OVEN TO 375º 1 PKG (17.3 OZ) PUFF PASTRY SHEETS – thawed 1 EGG MIXED WITH 1 TB WATER 8 OZ COLD LUMP CRABMEAT – pasteurized, drained 1-2 TBS LEMON JUICE – freshly squeezed 8 OZ CREAM CHEESE – room temp ¼ CUP MAYONNAISE ½ CUP… Continue reading

  • CALCIONELLI

    From Abruzzo we are gifted with this sweet, fried pastry filled with nuts and honey. Despite being fried they are light in texture.  Traditionally made with Punch Abruzzo, a sweet liqueur made with caramelized sugar, honey, oranges, lemons and Cointreau, you can omit the alcohol and substitute vanilla extract. This recipe makes app 4 ½… Continue reading

  • MAY IS A MONTH TO HONOR SPECIAL PEOPLE!

    MAY IS A MONTH TO HONOR SPECIAL PEOPLE!

    Armed Forces Day is an annual U.S. federal holiday observed on the third Saturday in May, dedicated to paying tribute to the men and women who currently serve in the U.S. Armed Forces. It’s part of Armed Forces Week and is a time to express gratitude and appreciation for their service. The holiday was established in 1949 and first… Continue reading

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  • BLUEBERRY BUCKLE

    2 C. All-Purpose Flour1/2 C. Light Brown Sugar – packed14 Tbsp. Unsalted Butter – room temp. and diced1 1/2 tsp. Vanilla Extract1 Qt. Blueberries3/4 C. Sugar1/4 tsp. Cinnamon – or to taste1 1/2 tsp Baking Powder1/2 tsp. Fresh Lemon Zest – or to taste2 Eggs – room temp. Preheat oven to 350º, grease a cake… Continue reading

  • ASPARAGUS RICE SALAD

    Rice salads can make an entire meal and with all the vegetable varieties from your garden, local grocer or farmer’s market, the possibilities are endless. 1 C. Long-Grain Rice – uncooked1/4 C. Pignoli or Slivered Almonds3 Tbsp. Lemon Juice – freshly squeezed1/2 tsp. Salt 1/2 C. Scallions – trimmed, diagonally cut, thin1 lb. Asparagus –… Continue reading