I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change m
When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies). In my opin
I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to g
Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant th
My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino roman
I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauc
In two "old school" Italian restaurants in New York, USA, I've ordered penne with sausage and broccoli rabe. Both times the pasta was served with a good 1/4 to
I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the
I was recently in Venice and relaxed my vegan lifestyle to enjoy a local pastry. It was green, pistachio flavored and filled with almonds. It looked something l
I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is fam
Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking
I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good tec
I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better
I have looked in many different recipes and tried different things, e.g., brown sugar, diastatic malt, etc, and have gotten pretty good at breadmaking but I can
I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?
I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew w
I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different col
I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any
Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving?