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Avocado Chicken Parmigiana
This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly. Some recipes use hard grated cheeses such (read full article)
Barely Heat Kissed
The orto, our garden, is producing and life is good. Our store-bought produce has dwindled to lemons and oranges. If we could figure out a way to bring lemon or better yet, lime trees, inside for the winter, then life would be just about perfect. (read full article)
Melanzane alla Parmigiana
OK, I feel it's time we have a serious talk about this dish. I've heard people overseas call it "Eggplant Parmesan," and learned that there are variations of it, the most popular of these involving breaded meat cutlets, named "Veal Parmesan." This pa (read full article)
Antipasti My Way!
The kind people at Girard's set me a sample of four of their gourmet salad dressings! So difficult to choose which one to try first. I do have a little swag for you too! Click here for a $2.00 coupon for one of Girard (read full article)
We Loova Uva!
We Magpies were looking for a cool place for dinner that was trendy (without trying to be) with good food and wine to impress some of our West Coast friends. When one Magpie suggested Uva, on Second Avenue between 77th and 78th Streets, we all agre (read full article)
Roasted Corn and Tomato Lasagnettes
Making fresh pasta is, I think, the most fun of all cooking tasks. I also really enjoy rolling out cookie dough and cutting shapes. And, strangely, I find using my cherry pitter and having the pits shoot out of each little fruit to be an entertaining (read full article)
Restaurant Review (Cantina Mamma Lucia)
Cantina Mamma Lucia1350 Dorsey RdHanover, MD 21076(410)-684-2900http://www.mammalucia.com/Hidden a few minutes from the busy Arundel Mills Mall is probably one of the best Italian restaurants in the area. The reason I go there is a $7.49 buffet. The (read full article)
Best Risotto Ever
How can I write a risotto recipe that starts with “Roast 1 flock of chickens? Reserve juices.”?? I recently had to roast a lot of chickens, actually an entire flock of them, and as they cooled, there was all t (read full article)
Crock Pot Chicken Parmigiana
This crock pot recipe is a version of the classic Chicken Parmigiana originating in southern Italy. What You Need: 4 chicken breast halves, skinless, boneless 1 egg 1/2 tsp salt 1/4 tsp pepper 1 cup dry bread crumbs, Italian seasoned if possible 1/2 (read full article)
Easy Side Dish -- Grilled Polenta Parmigiana
I've never entered a challenge before but this seemed to be just the right time for me to jump in. This weekend I made grilled polenta parmigiana and it is very easy, fast, and delicious -- and it's also a great vegetarian side dish. So I'm enterin (read full article)
Roasted Tomato Sauce
I came home today to discover a pile of ripe tomatoes on the vine. I've been eating tomatoes a lot, since this one little plant seems to want to feed me the whole summer, but this amount was just too much for me to use for snacking, sides, salads and (read full article)
Carbonara Secrets Revealed
Spaghetti alla carbonara is the pasta you make when all you have in the house is pasta, cheese, an onion and an egg and maybe some bacon or pancetta. It's the back up plan, easy way out, in a pinch, gotta eat now sort of dish you should know ab (read full article)
Rouxbe's Chicken Parmigiana
When I became a member of Rouxbe Cooking School, Chicken Parmigiana was on my list of recipes to try from their site. I have my own version of this recipe in my cookbook and I love to make it whenever I have a pot of spaghetti sauce. A few weeks (read full article)
Melanzane Parmigiana - Eggplant Parmesan
Melanzane Parmigiane, Melanzane alla Parmigiana, Melanzane di Parmigiana....I'm confused! What the heck is the correct spelling? In my house we simply call it Eggplant Parmesan or baked eggplant. I do not care much for the correct spelling, what I do (read full article)
Parmesan Parsnips and Carrots
Parsnips aren’t usually one of the vegetables I associate with spring, but what do I know? My last CSA delivery included the prettiest, little carrots and parsnips, and I also saw parsnips at the farmers’ market last weekend. I always try to find (read full article)
Varietals of the World
April 13, 2010. Another great evening at The Buzz in Boise tasting and eating; eating and tasting. Varietals of the World: Nebbiolo and other Piedmont Favorites and Muscato. Debbie did another great job and the wines matched and pared extremely well (read full article)
Chicken Parmigiana
As some of you know, every morning I post whatever I am going to cook that day as my Facebook status for the day. (The origin of this is as follows: when I first got my Facebook page I never posted a status. The teenager told me that made me extremel (read full article)
DEEP DISH PIZZA WITH WHITE SAUCE
I had to make the other half of the pizza dough and decided to do another pizza in a cast iron skillet. I've gotten hooked on making pizza that way so here is another one for you to try. When I go to Michigan, my favorite pizzeria makes a pizza with (read full article)
Sformato di Cavolfiore
When I saw this recipe in La Cucina Italiana, I was intrigued because a sformata was something new and different to me. It’s a baked, savory custard, but it’s not terribly rich. It’s mostly pureed, cooked cauliflower with bechamel sauce and par (read full article)
Marinara Sauce
Sitting under all that cheese is a simple marinara sauce. By itself it’s an excellent sauce for pasta, polenta, and that Italian-American standby Chicken Parmigiana (or it’s vegetarian/vegan version, Eggplant Parmigiana). It makes a grea (read full article)
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