The Best Homemade Pizza Recipe Ever

I’d heard tell of Andy’s amazing homemade pizzas, and knew firsthand just how passionate he is about food, and pizza in particular. But tasting is believing and the other night I had the good fortune to sit in on Andy’s new pizza making class based out of his home in Be’er Sheva, Israel. Andy, a friend and fellow Anglo in Israel, has spent a lot of time reading and...
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Arancini (Rice Balls) and a Rice Blog Hop

I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the...
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Guest Post: Orecchiette with Leeks and a Leek Blog Hop

Today I’m doing a guest post over at Shut Up and Cook: The Attainable Gourmet, and I hope you’ll stop by and check it out. Besides the recipe for orecchiette with leeks and ricotta (yes, it’s as good as it sounds and easy as can be!), Erina’s blog is just a joy to explore. I’ve known Erina since college, when she was one of the stars of the all female a cappella...
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Garlic Bread Buttermilk Biscuits

This month I left my Secret Recipe Club recipe until the very last minute – I made it yesterday. I don’t usually leave it to the end like that, but besides having a busy month, I also just couldn’t decide what to make. So many recipes on my assigned blog, Cookin’ Mimi, called out to me. Finally, though, I declared these garlic bread buttermilk biscuits the winner and set...
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Saffron Lasagna ~ Lasagna alla Zafferano from A Family Farm in Tuscany

As an Italian-American, I’ve eaten plenty of lasagna in my day. But none like this. I’m used to layers of noodles and sauce that are cemented with mounds of cheese. This authentic Italian lasagna, however, relies primarily on a saffron-hued béchamel sauce to act as the glue. There’s no mozzarella, no ricotta. Just grated Parmesan, meat sauce, and a luscious besciamella made with butter,...
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Easy Homemade Pizza and a Pizza Blog Hop

As soon as I saw this no rise, practically no knead pizza dough recipe on the web I knew I had to try it out (you’ve probably seen it too – it’s got over 84,000 pins on Pinterest!). This easy pizza seemed too good to be true and had an intriguing secret ingredient: Yogurt. I love adding yogurt to everything from baked goods to pasta dishes, and from salad dressings to sauces to...
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Pasta with Ricotta and Brussels Sprouts

Although I didn’t grow up eating Brussels sprouts, as an adult I’ve fallen in love with them. And, while I make them often, I’ve only posted one Brussels sprouts recipe on the blog. I knew I had to change that. Fortunately I came across this easy and delicious pasta with ricotta and Brussels sprouts recipe from Culinary Adventures with Camilla, my assigned blog for this...
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Heirloom Tomato Bruschetta and a Tomato Blog Hop

Bruschetta was one of the first dishes I taught myself to make. I was only just learning to love tomatoes, and I remember preparing batches freshman year in the communal dorm “kitchen”. It was equipped with a fridge, sink, and microwave, so no-cook recipes were key. As soon as the first hint of spring warmth hit I’d walk, bike or get a ride to the grocery store and pick up fresh...
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Ricotta Gnocchi and a Cheese Blog Hop

If you’ve ever been too intimidated to make your own pasta, gnocchi is a great place to start. And if regular potato gnocchi seems like too much work, well ricotta gnocchi is the way to go. This Italian pasta dumpling has three – yes just THREE! – ingredients and doesn’t require the use of a pasta maker. You just mix together ricotta, flour, and an egg and gently knead it...
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Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this...
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