Pizza

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That’s all you’ve got to say and they come running.  Few things make me as content in the kitchen as making pizza.  It’s a slow-down, wine-in-hand, stop-and-smell-the-pepperoni, family-absorbing time.  I putter around making dough and sauces, cutting up, and sauteeing… it can take as little as half-an-hour to prep or upwards of half a day, depending on my mood.  Both can turn out faboo pies and attract wayward family members from the far corners.

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Pasta Fazool aka Pasta e Fagioli

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The most delicious soul-warming combination of beans, pasta and tomatoes in a simple but rich Parmesan, pepper-flecked broth.

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This dish is the reason that I started this blog.  If I think of Nonnie in the kitchen, it generally involves her making pasta fazool and me being shooed away from the pot.  “Elizabeth! Go. Out. Side!”  To be sure, I know this is correctly referred to as pasta e fagioli (pasta and beans) but we have never called it that and I see no reason to start now.  Plus, I don’t think most of the family would know what I was talking about if it I called it Nonnie’s pasta e fagioli.

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