Recently I talked about the excellent pizza napoletana in Naples, and I mentioned one of my loves, pizza bianca. Note the spelling: pizza biancA, not pizza bianco as I’ve seen others write. The literal translation of pizza bianca is “white pizza” but you might see the term “Pizza Bianca” or “Pizze bianche” on a typical…
Tips for Decorating Cookies from Cookie Swap Book Author, Julia Usher
Yesterday I posted the Fig & Chocolate Oatmeal Bars recipe from the new cookbook, “Cookie Swap” by Julia Usher. Today Julia shares some of her decorating tips for cookies and how her career path led her from engineer to that of cookbook author and food writer. SARA ROSSO: Julia, you’ve had such an interesting career…
Fig & Chocolate Oatmeal Bars Recipe from Cookie Swap Book from Julia Usher
One thing’s becoming clearer to me the more I cook is that I am not an ideal cookbook user. I usually view recipes in them as “suggestions” and guidelines for how the final result will be, mainly because as soon as I see a picture and description, my mind starts wandering off in a “what-if-maybe”…
Chocolate Brownie Birthday Cake with Homemade Caramel and Pistachios Recipe
So if you’ve read about how celebrating birthdays in the US and Italy is different, you’ll know that usually the birthday girl/boy makes their own cake or brings food/drink to celebrate a birthday with their colleagues*, I thought it only fair to give some presents to my readers, too! Remember Pocket Coffee**? And what about…
Making Italian Prosciutto Crudo, Cured Ham in Parma: The Maturing
The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll wait while you go read those posts and catch up. Making Italian Prosciutto Crudo, Cured Ham in Parma: The…
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