2 results of 2 Recipes

Pasta with Creamy Mushroom Sauce

Pasta with Creamy Mushroom Sauce

Rating: star_onstar_onstar_onstar_onstar_off
Prep Time: 20 Minutes
Cook Time: 40 Minutes

This is a recipe I made up when I lived in England. The local supermarket had a gorgeous selection of mushrooms! Although you can use button mushrooms, I love using a mix of oyster, crimini, shitake and button!

Polpette di Tonno - Tuna cakes

Polpette di Tonno - Tuna cakes

Rating: star_onstar_onstar_onhalf starstar_off
Prep Time: 20 Minutes
Cook Time: 5 Minutes

We have been enjoying crab cakes for quite a while now, thanks to our New England friends. In the Veneto region of Italy polpette di tonno, or tuna cakes, have been around forever, but are sadly so undiscovered in the United States. Polpette di tonno are…

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10 results of 317 Blog Posts

5 Days of Cheese: Cheddar

posted August 16, 2010 in FunnySpoon: The Cooking Site for Real Life

If you're a fan of cheese, and if you've been following our "5 Days of ..." series, you're gonna love this week's theme: 5 Days of Cheese! It hardly seems fair to restrict such fabulousness to only five days, but we'll do the best we can to cover som (read full article)

Celebrating Lobster: The New England Lobster Roll

posted August 12, 2010 in The Recipe Girl

I spent a few weeks in New England this summer- specifically– Boston’s South Shore. It’s a family tradition to head to our beach house rental every summer… a time of relaxation, searching for sea glass, family bonding, visitin (read full article)

08.08.10: dinner (tomatoes, prawns, rocket and pasta–oh my!)

posted August 10, 2010 in The Manhattan Food Project

Grilled Prawns with Rocket and Campari Tomatoes When I mentioned our then-upcoming trip to England to colleagues and the like, the general consensus from them was along the lines of “well, England’s great but the food was pretty disappoin (read full article)

{ recipe } New England-Style Lobster Roll

posted August 09, 2010 in MyGourmetConnection

A simple New England-Style Lobster Roll is summer dining at it's absolute best. (read full article)

Want to Whiten Teeth Safer? Use Beyond WhiteSpa Treatments

posted August 07, 2010 in Chicken Recipes and all recipes special restaurants and origin - Simple and Easy food recipes

Every person must have longed for a healthy and white teeth clean, as we get older, the color of our teeth will turn yellow due to perform its function every day of your teeth to chew food. Many people have used traditional methods of tooth bleaching (read full article)

Sea Glass Jello- {Hand-Held, Summertime, Sweet Treat}

posted August 05, 2010 in The Recipe Girl

Every summer my family and I head East to Boston’s South Shore for a bit of rest and relaxation. One of our favorite activities to do together is hunt for sea glass on New England’s beaches. On our living room mantle sits a jar of sea gla (read full article)

Images (not) from New York, Oxford edition.

posted August 02, 2010 in The Manhattan Food Project

You may have noticed that posting this week was lighter than normal, and while I didn’t want to broadcast it prior to leaving, I’m now at liberty to say what we’ve been up to: Oxford! We were in England! My best friend was getting (read full article)

Tupelo Honey Source

posted July 28, 2010 in Boise Foodie Guild

Thanks, Mac, for finding this on your trip to Virginia.Yes, folks, it's well worth the trip. Tupelo Honey is really very unique to the South and South East. The blossom of the Tupelo tree is full of nectar and a sweetness and aroma that is unmistakab (read full article)

ButterScotch Ice Cream

posted July 25, 2010 in Bake me DeliCiOus

In summer nothing could be better than ice creams. Oh all kids love this . This year I decide to try some of my favourite Ice cream flavours at home with my "Crups" ice cream maker. Today I am writing about But (read full article)

Baked Scrod...... A New England Staple

posted July 23, 2010 in Shosh\'s Yummy Food

Living so close to Boston and the ocean this is a very popular dish on many restaurant menus around us. The recipe uses cod fish which for some reason we call scrod. I guess they say scrod is a young cod fish... Either way it is a white flaky fish wi (read full article)

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