Agnolotti (“an-yo-lot-ti”) is a filled pasta from the Piedmont region that is traditionally stuffed with roasted meats or vegetables. While it can be square shaped, like ravioli, it is usually a crescent shaped pasta. “Agnolotti al Plin” is the name if the pasta is pinched at […]

Beef ribs are great for slow cooking. This recipe is a great one for a cold winter day and can be done either in the oven or in a slow cooker. You can prep all the vegetables the night before and make it in the […]

East meets Italy in this global twist of an Chinese classic. Dinner reboot – Taking some leftovers and turning them into a new meal that does not at all resemble the original meal. In this meal we are going to use leftover rice, leftover porchetta […]

Italian porchetta (sadly we are not making this) In Italy, I need a bumper sticker that says “I brake for porchetta trucks”. I have been known to make impromptu U-turns upon spotting a porchetta truck, to pick up sandwiches or sliced porchetta. Porchetta is not […]