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I wrote a post the other day that mentioned cooking from scratch, (it was in regard to feeding kids.) Anyway, it sure got me thinking....what does "from scratch" really mean, as I guess it's pretty subjective. In my case, it means, cooking whole meals from beginning to end. The "cheats", (if...

Hi Kitchenelf! Here is my Muffuletta recipe, sort of. I change the ingredients quite frequently depending on what's in my fridge. One french baguette or crusty Italian loaf 100 grams sopressata salami, shaved provolone or friulano cheese, sliced 1 cup whole basil leaves pitted Kalamata olives...

While we are on the topic of greens, I made a great quiche tonight that was a real winner. Kale and Stilton Quiche 1 single-crust pastry crust for 9-inch pie pan 10 leaves kale 1/3 cup chopped Italian parsley 1/4 cup crumbled Stilton 5 eggs 1/4 cup half-and-half cream 1 yellow onion, sliced...

I made a great recipe last night, and would highly recommend for a quick and tasty weekday meal. Penne with Arugula and Proscuitto 450 grams penne 2 garlic cloves, sliced thinly 1 tsp grated lemon zest 4 cups arugula 50 grams San Daniele proscuitto, sliced crosswise into strips 1/4 cup...

Asparagus with Gremolata Butter 2 pounds asparagus, trimmed 2 tablespoons (1/4 stick) butter 2 teaspoons grated lemon peel 1 large garlic clove, minced 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh Italian parsley Cook asparagus in large pot of boiling salted water until just...

Here's something that helps me out in the kitchen. To keep leafy herbs fresh as long as possible, trim the stem ends with kitchen shears and place in a vase of water. Change the water every few days as you use the herbs! They will keep much longer this way, and they brighten up your kitchen as...