How to make risotto using pasta instead of the traditional arborio rice, a technique I learned from Mark Bittman’s recipe.
A summer entrée of quinoa, fresh herbs and roasted shrimp that can be served warm, chilled or at room temperature.
Perciatelli, a spaghetti-like pasta, with a creamy pesto sauce, highlighting seasonal fresh basil.
Chicken cooked with marsala and porcini mushrooms, a tribute to my food-writing coach, Dianne Jacob.
Angel hair pasta and asparagus, supported by prosciutto, leeks and mushrooms, create a quick, simple and seasonal supper.
Lemon zest and extra herbs from the garden added extra pep to this stew, which has a broth-y sauce rather than the traditional heavy gravy.
A savory bread pudding that features an assortment of wild mushrooms.
Melanzane al forno con pomodoro: A vegetarian entrée that features eggplant, tomatoes and classic Italian herbs and spices.