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Cheese Heals And Other Great Stories

Cheese Heals: Soothe your soul with Wegmans Cave Ripened 1916 Cheese

If you have not been to a Wegmans, your life may be sadly incomplete. Your soul is perhaps empty and searching for purpose. Your taste buds will never experience the joy of quality cheese and all that accompanies it. Ok, maybe that is a little over the top, but you get my drift. Every two weeks or so Chip and I grab a large cup of coffee, hop in the car, and head to Wegmans in Dewitt, New York.  The…

Today is National Cheese Day. Let’s talk about Burrata.

Today, June 4th is National Cheese Day. A day to honor our favorite companions to the weekend’s charcuterie board. A requirement on pizza and pasta, burgers on the grill, and the main feature of a perfect grilled cheese sandwich. I must admit, I did not discover this wonderful holiday until this afternoon when a colleague informed me of this monumental day while on a Zoom meeting. (Thank you Debbie E.) Your timing was quite fortuitous. Pasta on the Floor has…

Peaches and Pancetta Pesto Pizza

Do these three ingredients, cohabiting on one pizza delight you, or scare you? What have you got to lose? Individually, peaches, pancetta, and pesto are brilliant, but together they sing. I recently posted the recipe for Pesto with a Twist. Use this as a base for your pizza. It is simple, easy, and flexible so add or delete any ingredients as you see fit. This pizza is remarkable, are you ready? What you need: Pesto. Store bought works but give the recipe…

Italian Style Cowboy Caviar.

Celebrate the Fourth of July with some international influence. It’s summertime and you are stumped with trying to take something new and different to your family or friend’s picnic. Traditional Cowboy Caviar is a super easy 15-minute dish that is hearty and healthy. My sister-in-law Celeste made for a picnic last Sunday. It was spectacular. But that got me thinking: What can I do to this to make it more of a meal and change it up with an Italian…

Spectacular Soft-Shell Crab.

If you have never tried soft-shell crabs in any way, shape, or form, you are missing out on a spring palate rite of passage! Recipes are plentiful this time of year but I love this particular version from MELISSA CLARK and the New York Times Cooking website.  Of course, I took some liberty, but the basic recipe is Ms. Clark’s: What you need: 8 tablespoons (1 stick) unsalted butter, at room temperature ¾ cup arugula leaves, stems trimmed 1 tablespoon…