It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bi
I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough d
What ingredients do you need, and what steps to perform to make Bruschetta? While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topp
I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough var
What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta c
I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liq
I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much. But, making a risotto takes about 20 minutes. It seems unreasonable
It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, af
I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carb
Guanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm
I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while n
I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have w
Instead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any othe
Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this make
I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to cre
I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and
What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastr
I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bu