My Mother made the best mixed tossed salad and so did my Mother-in-Law. In fact, all the Moms in my family made the same salad. Forget the bottled salad dressings, the mixing bowl and whisk, and the measuring of ingredients! They all would make their salads with a wonderful mixture of salad greens plus top quality extra virgin olive oil, red wine vinegar and toss in additional vegetables or meats to complete the dish.  Read more...

Baked jumbo stuffed shells are a great alternative to serving baked lasagna. You can determine how many servings you will need for your dinner party and not have the worry of baking a huge casserole and having to serve leftovers for days.

With this recipe you can make as many as you want and you can even freeze the unbaked stuffed shells individually for use at a later date and again determine how many you want to bake.  Read more...

It is amazing to see how many versions of Pasta e Fagioli are printed in cookbooks or on the Internet. I searched many recipes for this delicious Italian traditional dish, but could not find one that was similar to the recipe my Mother made and taught me.

Pasta e Fagioli is Italian for pasta and beans. It can be considered a soup or a stew. It all depends on how much liquid you use. My recipe is more like a stew or as Rachel Ray has coined the expression “stoup”. It’s meatless, quick, hearty, and inexpensive to prepare. How many of you remember Dean Martin singing Amore and the famous lyrics “when the stars make you drool just like pasta fazool”? I guarantee this dish will make you drool! Enjoy.  Read more...

Christmas memories and traditions during the holiday have always meant a lot to me. My family had instilled in me many traditions for Christmas. Naturally, our Italian Catholic heritage plays a big part in these traditions.

We would decorate our Christmas tree on Christmas Eve after all the children were asleep, which meant the tree went up and was decorated very late, practically into the wee small hours of the morning. When the children would awake on Christmas morn they would view with bewilderment a beautiful lighted and decorated evergreen with gift wrapped presents under the tree. Gee, how come they never wondered how Santa had time to do that?  Read more...

Thanksgiving is right around the corner and do you find yourself going through magazines and television food shows searching for new and different recipes to make for Thanksgiving dinner? Each year I find myself doing just that but in the end I still find myself cooking our traditional favorites.

One recipe which my Mom made every year, and my sister followed the tradition, is her Italian sausage and bread stuffing. Mom always cooked from scratch and I knew my sister made this stuffing every Thanksgiving so when I asked her for the recipe she was happy to pass it on, but her first statement was “I can give you the ingredients and the procedure but the amounts I leave up to you”.  Read more...

Need a special dish to take to a Potluck Supper or for a family reunion or for a special treat for your family? It’s Baked Ziti! This is a delicious casserole that is quick and easy to make. The cooks in my family would make Baked Ziti as often as people would fix Macaroni and Cheese. I always have some Marinara Sauce on hand and with just a few other ingredients, I am ready to prepare Baked Ziti. It can be prepared with whole wheat pasta as well as regular pasta and you can use whole milk ricotta, or part skim milk ricotta or even fat-free ricotta. Whichever you use, you are bound to get compliments. I am sure there will be those who will want second helpings when you serve this recipe for Baked Ziti. Enjoy!  Read more...

Sunday was the main day for a large meal with family members arriving to gather around the dining table and enjoy their one day of leisure. It started out with going to early church services, coming home and preparing a large meal (soup to nuts, as we would say). This chore was left to the women of the family while the men sat and visited, read the newspapers, or played Bocce.  Read more...

Summertime is here and time for fresh farm produce and good prices for fruits and vegetables in-season. I am always looking for a bargain and I take advantage of buying produce this time of year and doing more meal planning using fresh vegetables and herbs.

One dish I love to make and eat is a non-cooked tomato, mozzarella and basil topping for cooked pasta. It is based on a very popular appetizer called Caprese Salad. It is named for the island of Capri and is very popular all over Italy and increasingly so in the United States. This salad is a layering of sliced tomatoes, mozzarella cheese, and fresh basil which is then drizzled with olive oil.  Read more...

This is a quick and easy recipe for marinara sauce. In fact, it is so easy that it was one of the first sauces my Mother taught me at an early age, twelve to be precise. The ingredients are few and found on most pantry shelves. It works as an excellent base for other tomato sauce dishes. For example, just by adding meatballs and simmering for half an hour to an hour, you have a delicious spaghetti sauce. To make my sauce even meatier, I often add, along with the meatballs, Italian link sausage, that I brown first and then add to the sauce. Also, sliced mushrooms are another addition.  Read more...