einkorn flour cookies with olive oil & wine

These not-too-sweet cookies remind me of taralli, those wonderful Italian bagel-shaped dough rings. Traditionally, when making taralli the formed dough is first boiled then baked. That process makes them crispy and shiny. For now, we’ll stick with just baking these treats. The dough is a bit different since we are using Einkorn flour made from ancient grains.

Read More

pane bianco

The literal translation of Pane Bianco is white bread. But don’t let that simplistic definition fool you. This is no ordinary white bread. It is light and airy with a porous interior. Reminds me of focaccia, only softer. Packed with flavor. Especially when you’re talking about this version.

Read More

make-ahead roast beef roll-ups with horseradish spread

I’m always looking for ideas for tasty foods that can be put together in advance. This is just one of those. The prepared wraps can be stored in the refrigerator for several days before slicing and serving. And, get this …they can be frozen! C’mon, folks. It doesn’t get much better than that.

Read More

authentic whole-grain mustard

Who would ever think that making your own mustard is easy? We’re not talking about any old mustard here. This one is full of flavor and texture. And you can totally customize it to suit your family’s preferences.

Read More

julia’s walnut cake with french butter icing

This cake. It is probably the most requested cake in the history of my family. I do not say that lightly. It’s the one that would be devoured at countless celebrations. The tale of my history with this recipe is a bit long but definitely worth telling.

Read More

white beans with broccoli rabe & lemon

Looking for a side dish? One that is easy, delicious & healthy? I’ve got one right here for you. It can be ready in just thirty minutes. You can serve it with chicken or pork or fish. Just about anything. Actually, it’s pretty darn good all by itself.

Read More

white bean cassoulet with pork & lentils

Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this one, we’ll be using our slow cookers.

Read More