Homemade Pasta: Cappelletti (“Little Hats”). Now that you have homemade cappelletti (or, perhaps, store-bought stuffed pasta/ravioli when you’re short on time), you need a light and delicate broth in which to bath them. That’s where the Parmesan rind comes into play.  Do you typically discard your Parmesan rinds?  Or, are you a Parmesan rind hoarder?? … Continue Reading

I’m developing a (healthy) obsession with homemade, handmade pasta.  Pasta like an Italian grandmother would make, made with much patience, care, and love.  So, instead of chocolates or sweet treats, this is what I made for my special someone on Valentine’s Day — like the old saying goes, “The way to a man’s heart is … Continue Reading

A reader emailed me to see if I could recreate a meal they had out — a lamb’s neck stracotto from chi SPACCA (in Los Angeles).  I was flattered to say the least, but me…I’m just a [highly inquisitive] home cook.  When I googled the dish, it looked fantastic and got rave reviews, and so … Continue Reading

Any weed lovers out there? I’m talking about the legal variety 🙂 I found some purple lamb’s quarters at the farmers’ market.  Was lured by its pinkish-purple leaves, quite flashy for an everyday weed.   Lamb’s quarters is a wild, edible, leafy green, a species of the goosefoot or pigweed family.  Like many other weeds … Continue Reading

Some may call making homemade pasta a ‘labor’ of love.  I simply love making pasta by hand.  I find it relaxing, therapeutic.  Plus, the end result is quite fabulous, if I do say so myself. Today, it’s all about Orecchiette… Orecchio=ear Etto=small Ergo, orecchiette=small ears Orecchiette is a type of pasta that originates from the … Continue Reading