Things taste bolder when roasted. No, not coffee beans… Take colorful bell peppers for example.
With the simple swap of one ingredient you can visit the flavors of Sicily or the Middle East.
The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.
Sometimes all you need to be deeply satisfied is home baked bread with added butter and jam given by a friend.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
Sangria is one of those nearly infinitely variable drinks. Mix and match wines, fruit, and the amount of sweetness to your liking.
I was walking down the grocery aisle and a bag of rigatoni caught my eye. What if this weren’t a giant-sized American main dish, but rather a more elegant first course?
