You’ve Got This

April 23, 2018

A few pantry staples…spaghetti, canned tuna, breadcrumbs, Kalamata olives…a bit of  flat leaf parsley, a lemon, plus a splash of olive oil. That’s it. A minimal prep while the spaghetts is cooking and you have a simple Springtime supper on the table in under thirty minutes.

Lemon zest, roughly chopped  parsley and olives with a squeeze of lemon juice and a splash of olive oil makes the sauce when tossed with the hot pasta and a bit of the cooking liquid. Gently fold in the toasted breadcrumbs and tuna and you’re done. Couldn’t be simpler.

If you’re culinarily challenged let Sarah Carey at Everyday Food walk you through this. https://www.marthastewart.com/920109/edfw1118-spaghetti-wtuna-breadcrumbs-edfwmov

photos: gp

 

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Stop the madness.

December 8, 2012

Well, at least the cookie madness. Where is it written that one must make dozens of variety of Christmas cookies to have a festive holiday? It’s tempting, sure, when they are pictured everywhere starting in October, luring you in with their exotic ingredients or a clever (?) twist on the classic. Well, keep it simple and keep your sanity. Limit your cookie baking to one or two recipes that you’ve made before, are familiar with and that you know your family and friends enjoy. These Hazelnut Espresso cookies from the kitchens at Everyday Food are at the top my list. And, even though I could  make them all year-long, I keep them as a special holiday treat along with a simple shortbread or Ina’s Rugelach.tstdHZLnutz4FIngrds_HzlntEsprssoFcookieDwHzlFcrop_esprssoHZLNT3f

http://www.marthastewart.com/341852/hazelnut-espresso-cookies

That’s Italian

April 6, 2012

I’m not Italian,but this seems like the perfect Easter dessert…Ricotta Cheesecake. Simple, light…with a touch of sweetness from golden raisins and a burst of freshness from lemon zest. This would be the perfect addition to an Easter brunch or  ending to a dinner of lamb chops and roasted asparagus. My Hungarian grandmother used to  make a cake that the flavors and textures of this recipe bring to mind. Oh yeah, she wasn’t Italian either. 

http://www.pbs.org/everydayfood/recipes/ricotta_cheesecake.html