Do you have too much garlic and want to preserve it long-term? While garlic will store well in unpeeled, whole garlic bulbs, this isn’t always ideal. Whether you grew your own, bought it in bulk, or peeled more garlic cloves than you need, there are a lot of times when …

Even though Subway’s famous slogan is “eat fresh,” NOTHING can be as fresh as the cold cuts in the fridge of a loudmouth Italian. Which is exactly why I recreated my own version of the B.M.T, and wrote all of the steps down for you to follow.

We all know pasta comes in a million forms. But when we’re talking specifically about those long pastas, it often boils down to two: angel hair and spaghetti.  And while they might look similar to the untrained eye, they’re worlds apart in how they perform. This is something I’ve learned …

I’ve spent a lot of time elbow-deep in flour, and I’ve learned a thing or two about what makes each type special.  You know how you wander down the grocery store flour aisle and it’s like a wall of white?  Trust me, I used to be just as lost.  But …

I have a manicotti recipe that you need.  This is a two step process.  First I’m going to teach you how to build the manicotti so you can put it in the freezer.  Then, I’m going to teach you how to the cook frozen manicotti.   So basically, I’m making homemade …

When you think of Easter dinner, if you’re anything like me, odds are your mind goes to one specific component: The meat. Not easter eggs or easter desserts, the delicious main course that feeds all of the Easter guests. Growing up in a huge Italian family, we always had two …