If you have bought my book, you know I love soffritto, Italian’s N.1 base for sauces, roasts, and side dishes. This recipe takes to the next level, making it the star of the dish rather than a secondary flavor profile: the perfect snack, side, appetizer or meal.
This recipe will make you fall in love with mushrooms all over again. Unlike fried chicken, it isn’t fried, it’s healthy, and it doesn’t kill living beings. Like fried chicken, however, it’s to die for. Dig in. Oh, it’s very easy to make and children will love it.
This is one of the most creative, inventive, and delicious ways to use sourdough starter. Catherine loves it, and you can personalize your own with your favorite herbs, seeds, syrups, and nuts. You can make it sweeter or savory, spicy or tangy. My version is the base on which you can create your very own signature granola. I was shy on the sugar because I like to snack on it throughout the day, and I don’t want to give Catherine too much sugar, but you can absolutely double up the sugar amount.
These soft and bright cookies remind me of Italian cookies that my paternal grandmother used to buy at the farmers market every Thursday morning. They are light, summery, fresh and rich in flavor.
These are truly delicious! What a great way to eat vegetables (and cheese)! They are easy to make, and fun, also, so you can make them with your kids.
Eat them as an entree, or with tomato sauce and pasta. Who misses meat? I don’t!
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