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Guest Post -- ramps-pesto-3

Guest Post by John, from the Bartolini kitchens: Ramps Pesto

Our guest today is John at from the Bartolini kitchens  John’s engaging stories and shared family recipes are like reading a letter from a friend. I rarely sit down to read his posts without coffee in hand, just to remind myself to linger. I have often thought how fun it would be to step into his […]

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Broccoli-Cauliflower Gratin with Sliced Grilled Tri-Tip Roast

Broccoli-Cauliflower Gratin Recipe: September Sides

Ten years ago, we began remodeling—floor to ceiling, wall to wall, windows and doors—every room in our upstairs was updated. Thanksgiving Day we began in the kitchen, stripping everything down to the studs (fortunately, good friends let us come to their house for dinner). We invested gobs of time, buckets of sweat, and loads of […]

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Pesto, Chicken, Caramelized Onion & Fennel Pizza

Pesto, Chicken, Caramelized Onion & Fennel Pizza: Five Pies in Five Days

Life has a way of teaching us to be flexible. A month ago we began the Five Pies in Five Days series, only to be interrupted by the unexpected, but life has a way of revisiting lessons we forget. One valuable blogging lesson learned: have all the entries done before launching a series. √ Check. […]

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Italian Sausage, Prosciutto, Peperoncini & Smoked Cheddar Pizza

Italian Sausage, Prosciutto, Peperoncini & Smoked Cheddar Pizza: Five Pies in Five Days

As much as we wanted to experience the countryside and wineries of Greve, Italy, the wood fired pizza was an equally memorable part of our excursion there. Anyone who has had the pleasure of sinking their teeth into the crisp crust, rich tomatoes, handmade cheese, and olive oil appreciates the glorious simplicity of classic Italian […]

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Bacon Wrapped Jalapenos at

Spice Up the Weekend with Jalapenos and Bacon: Feature Fridays

  There I was, cruising food sites, minding my own business, when these Bacon Wrapped Jalapenos jumped up out of nowhere. You heard me…Bacon…Wrapped…Jalapenos. Look at them; can you imagine better cradles for cream cheese? Or a better way to introduce pork, chilies, and fire? Obvious as it might seem, there is a step-by-step recipe […]

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Sprouted Bagels - plated and served (1 of 1)

Parmesan Sprouted Wheat Bagels

Successfully making Parmesan Sprouted Whole Wheat Bagels inspired a happy dance at my house. A bona fide, get your hands up, twist and shout, tickled pink sort of dance in the middle of the kitchen. Why so giddy? Well, as any parent can attest, making healthy food choices is a great idea until you try […]

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Basil, Tomato & Goat Cheese Pizza with a Cauliflower-Mozzarella Crust

Basil, Tomato & Goat Cheese Pizza with a Cauliflower-Mozzarella Crust [Gluten-Free]

  The title is a bit long-winded; hopefully you didn’t miss the part about the cauliflower crust. Cauliflower, you say? I do say, and all my husband could say was “mmm” and “this is my favorite way to eat cauliflower.” (He’s not a fan of the white stuff.) He gave it a 9 out of […]

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Bridal Shower - Bacon, Leek & Cheddar Mini Quiche (1 of 1)

Bacon, Leek & Cheddar Mini Quiches: Test Kitchen Tuesday

This weekend I am hosting a bridal shower for a friend’s daughter, who is really more like family. Do you know what it’s like having neighbors or friends that have been through thick and thin with you and you consider their kids, your kids? Well, that is what makes this bridal shower so special.  I […]

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Pancetta-Gruyere Burger with Grilled Vidalia Onions | Savoring Today

Pancetta-Gruyere Burger with Grilled Vidalia Onions

Pancetta and Gruyere cheese mixed with ground beef from a local butcher deliver a burger worthy of peak grilling season.  Lean pancetta infuses savory, juicy flavor without overpowering the beef, while the earthy, distinct flavor of Gruyere brings a rich nuance.  A few basic seasonings, toasted bun, grilled Vidalia onions and you are ready to […]

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Omelets: Perfection is in the Eye of the Beholder (or Taster)

Scanning cookbooks or browsing the web, you find scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan. Regardless the technique you choose, practice will be your greatest teacher.  For a little fun, I included an instructional video by Julia […]

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