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Snap peas are in your grocery store all year long, but I get so excited when I see the local ones pop up at the farmers market. They are so tender and perfect you can almost just snack on them by themselves. But this twist on a recipe from my book is a way to take that crisp, light flavor and turn into something even more flavorful.
Read MoreThere is nothing more classic than cacio e pepe - but can even this perfect combination of spaghetti, cheese and fresh pepper be improved upon?
Raquel Pelzel makes a pretty excellent case in her new book Umami Bomb. The book is all about utilizing umami, that famed extra category of flavor that brings a savory richness to any food, to make vegetarian food even more satisfying. Two of the ingredients she highlights are miso paste and nutritional yeast, and they are used in great effect in this recipe. It’s hard to imagine deepening the flavors of the original, but this take on cacio e pepe just bumps everything up a notch for an unforgettable version.
Read MoreThis time of year I start to get antsy for spring. February is over and it should be warm.- except it never actually is.
But the good news is that we can enjoy all the incredibly warming recipes of winter for a little longer. Luckily, we have just the recipe, from a book I am particularly excited about: Katie Parla’s Food of the Italian South. If you aren’t familiar with Katie’s work then you just aren’t reading enough about Italy. The Rome-based journalist has written some of the best food and travel guides for the region. Her first book, Tasting Rome, is an engrossing love letter to the food of one of the world’s greatest food cities. And now her upcoming book explores the cuisine of Italy’s Southern regions.
I am so excited for this book (since my love of Italy is basically unsurpassed) and loved having Katie in the kitchen to showcase one of the book’s recipes. She shared her Polpette Casce e Ovo - essentially bread ‘meatballs’. They are doughy delights and perfect for staying inside and eating to your heart’s content.
Read MoreI love few things in life more than cheese (sorry husband and child…) so it’s a topic I get pretty excited about. This week I got to put my Food Investigator hat on for Dr Oz and delve deep into the world of cheese. I did a segment at a cheese import facility to showcase the difference of real cheese and then came back in the studio to explain a lot of the additives and extras we see in processed cheese.
So if you want to learn more watch below (and note that there are actually 4 segments for this so just keep going if you want to see more!).
Read MoreI was a little skeptical at the idea of cheese in my smoothie. And why wouldn't I bet? At first glance it kind of sounds like a joke.
But then Tia Keenan suggested it and suddenly I was intrigued. You might know Tia from her Wall Street Journal column or her awesome first book The Art of the Cheese Plate. But now she is out with a new addition to the Short Stack Editions all about chevre. And in it she recreates the classic Orange Julius but with a cheesy twist.
And here's the thing: if yogurt makes such a great base for a smoothie why not add a bit of chevre? It gives protein, a little bit of tang, and a firming texture to the drink. Once I tried it I was a believer.
So if you want to give it a whirl and shake up your morning smoothie, watch the video below or follow the recipe!
Read MoreFondue sometimes gets a bad rap, but it's almost always because it wasn't made properly. But creamy, perfect cheesy dip is within reach.
Read MoreSometimes a dish is so delightful and surprising I just have to learn how to make it. Often I'm disappointed by the difficulty level. But at Nickel & Diner I was surprise to learn how easily their perfect little bites of ricotta dumplings come to be.
Read MoreI'm such a sucker for rice balls of any kind. But what about if you could make rice balls even better by injecting a bit of cheese into the proceedings? We went to Trappizino to get their recipe for suppli, a rice ball that has a surprising cheesy interior.
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