Mary Freeland | January 20, 2011
Did you make a resolution this year? Perhaps -like 67% of people who did- you resolved to lose weight. A thing often easier said than done. In support of those lifestyle changes today’s “Foodie” post is really a makeover of an Italian staple.
Mary Freeland | January 14, 2011
Few things warm the soul on a cold winter day better than a steaming bowl of hearty soup. This week we give the classic Irish tradition of Potato Soup a bit of a Tuscan twist. Not only hearty, this soup also freezes well and is even better on the second day.
Mary Freeland | January 6, 2011
If you’ve ever had the pleasure of visiting The Big Easy it’s likely that you are at least familiar with the famous Muffaletta. A stuffed delicacy that draws on the French, Cajun and yes even Italian culinary influences in this lovely cultural melting pot.
Mary Freeland | December 22, 2010
This is a delicious Panini to serve your holiday guest. I hope you enjoy it as much as we do!
Mary Freeland | December 9, 2010
This week’s recipe is one that really says it’s holiday season for us. Growing up, cannoli was a seasonal treat. We’re sure that has something to do with how involved the process is because frankly we could eat these things year round.
Mary Freeland | December 3, 2010
Simple to make with a big flavor punch these little cookies are great nestled next to a hot cup of cappuccino or hidden under a layer of marscapone in a Tuscan trifle.
Mary Freeland | November 18, 2010
Thanksgiving will fast be upon us here in the states. It’s not necessarily a holiday celebrated in Italy but this week we’ve brought a little Tuscany to your leftover turkey. The melding of two cultures to make a meal to be thankful for.
Mary Freeland | November 10, 2010
Time for something sweet! This week we take our macaroni dough and whip up a quick and easy treat perfect to wow guests at holiday parties or for a simple indulgence for a little “me time”.
Mary Freeland | November 3, 2010
Welcome to Autumn! Tis the season for warm spices and hearty dishes. This week our macaroni adventure takes us to the pumpkin patch with pumpkin filled pasta. Ravioli di Zucca 1 small – pie pumpkin (approx 2 pounds or 2 1 lb cans of pumpkin) 2 tbsp molasses or dark Karo syrup 2 tbsp unsalted [...]
Mary Freeland | October 27, 2010
Now that you’ve had a chance to practice making your own macaroni (pasta) dough, the fun starts. This week we bring you a quick and easy, yet complex and flavorful, savory chicken filled ravioli.
