Crock Pot Marinara Sauce

I love this time of year when we blessed enough to be enjoying an abundance of fresh local produce!  I grew my own tomatoes thi…

BBQ Porcupine Meatballs

I think I have always loved Porcupine Meatballs.  They are so called because the raw rice that you mix into them swells when th…

Chicago Deep Dish Pizza, or “Pizza” As We Call It In New York

The biggest problem with Chicago-style deep dish pizza, especially for a New Yorker, is that it’s called “pizza.” I’m not sure wh…

Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techn…

Tagliatelle with Ragu Sauce

I was recently asked if I would like to try a recipe from the new Cirio cookery book.  I would be sent the tomato ingredients t…

Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I …

Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting…

Poutine – You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat sog…