Penne with Roasted Eggplant and Melted Ricotta

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  Lidia Bastianich is one of my favorite go-to’s for Italian chefs. Her cookbook, Lidia’s Italian-American Kitchen is one of my most well-loved and most used cookbooks. Her recipes are always authentic, relatable, and delicious, and this recipe is no exception.  The roasted eggplant is meaty and satisfying with a bit of a bite to… 

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Mushroom Risotto and Peas

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I try to keep arborio rice on hand at all times. It’s a great option for nights where I don’t have a whole lot of ingredients on hand, though I typically stock the basic ingredients needed to make risotto.  To make my basic risotto I  use: arborio rice, butter, olive oil, onion, white wine, chicken… 

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Roasted Branzino with Herbs and Lemon

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After a recent trip to my local Wegmans, I noticed that they had fresh, whole Branzino on ice, (aka, mediterranean seabass, bronzini, spigola, bronzino, etc..) which naturally peaked my attention, and I excitedly bought two. Branzino is a mild white fish with a firm texture and few bones. They’re not particularly large fish, only usually… 

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