Well, it may be a little bit of a “cheater” recipe, but it’s still really, really fantastic! And, homemade tortellini is so much work, right? So, we can now classify this as “an easy weeknight meal.”Simply pick up some pre-made spinach tortellini from the refrigerated section of the market, some butter, and some heirloom cherry…
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While jam is typically described as a “sauce” made by boiling fruits together with sugar, this recipe does not truly fit that bill.In fact, no sugar is involved at all.But, it’s not really a chutney or technically a compote either.“Sauce” isn’t really a sexy title either, so I’m stuck with “jam.” Any other suggestions? In…
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Compote or compôte is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. While certainly not considered a dessert in the traditional sense, I’ll bet you money that this sweet citrusy and aromatic sauce would be thoroughly enjoyed…
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You certainly don’t need to use pumpkin pasta for this recipe, but being that it is Halloween, I felt it most appropriate to highlight those little orbs and just how wonderful they can be with a fresh and spicy vodka sauce! Pumpkin Pasta & Vodka Sauce 4 cups cooked pasta (any kind is great, but…
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I believe I saw a recipe in Bon Appetit recently for five ingredients or less ~ or a few of them. Fantastic. That’s my kind of cooking, really. As exotic as some of my recipes seem, I try not to go overboard with too many extraneous items in the mix. Ginger buttered tomatoes sounded pretty…
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Gifted with a Balinese spiced coffee blend direct from the source, I toiled over how to use this gem. I decided I wanted to create a multi-functional sauce, of sorts – something I could serve over this, with that, alongside this, and underneath that. I knew I wanted to use something hearty and nutty –…
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It seemed like there was a phase in the cooking world, and maybe it’s still happening, when vodka pasta sauce was the freakin’ bee’s knees. It was the sexiest thing you could do to pasta. But here’s the problem with vodka sauce: Good vodka is specifically engineered to be tasteless. IT HAS NO FLAVOR. So…
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The tomatoes just keep on coming. And that’s simply okay with me. It seems the tomato crop in this neck of the woods is always awfully late. Better late than never, I say. And, reduced into a spicy jam, these ta-maters made my heart smile…and my eyes water too. Oh, with creamy herbed vegan…
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Oooohhh… We had some garden fresh tomatoes waiting for us again ~ calling our name… Oooohhh…they were so good. SO GOOD. Although there is little better in life than “homegrown tahmaetas” straight off the vine, I believe I struck a pretty close second with this reduction sauce, of sorts. Garden Fresh Tomatoes. Balsamic. Basil. Cypress…
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There’s nothing like a Classic Eggplant Parmesan, crusted with breadcrumbs and baked with marinara and Italian cheese. BUT, this recipe is better.Yes, it’s BETTER!Why is it better?Well, the eggplant is salted and sweated* – HUGE difference.The cheese is a blend of several different varieties.The sauce is special.And, it’s baked with LOVE.THAT’S the difference. Always add…
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