Choose any shape you want to bake this Italian bread. Focaccia is flatter compared to a loaf of bread; and used as a side dish for dipping, or for a sandwich. Focaccia has more yeast than pizza dough, so it rises more and becomes fluffy.

Greek Salad is a family favourite and served throughout the summer and fall when the vegetables are at their peak.

This adapted recipe from Epicurious can be served over rice or Naan and as a side dish with grilled lamb chops. Ghurma is a type of stew with a thick sauce and Aloo; derived from Sanskrit means the root.

This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.

There are thousands of recipes for Fried Rice, mostly because it is made up from leftover ingredients. The rice must be cold; refrigerated overnight and then the rest is up to you. This serves 2 as a main course.

There are several kinds of Mozzarella, from fresh to smoked, and Bocconcini to Mozzarella di Bufala.  Fresh and di Bufala are sold in containers or bags with water or whey.    Fresh Mozzarella Mozzarella balls are sold about the size of oranges while Bocconcini is about the size…

Rice Pilaf involves cooking with stock, spices, and vegetables vs. water. Use any type of long grain rice you prefer and your imagination. In some countries Rice Pilaf is the main course, in others a side dish. Basmati Rice or Jasmine Rice work equally well…

Light, little pillows of dough make Italian dumplings or Gnocchi; which are usually served as the first course to contain hot food (prime or primo) in a traditional Italian meal. The prime or primo is not the main event, it is more like a hot…

Fresh spring asparagus comes in thin or thick spears, depending on the health and age of the plant. It’s a divided debate, with fans on both sides; but the majority in our family opt for thin spears that cook within 2 – 3 minutes.

Located in the Emilia-Romagna region of north central Italy, Parma is the birthplace of prosciutto. This sauce highlights flavours of the highest quality Prosciutto de Parma DOP, made with only 2 ingredients. Specially bred Italian pigs and salt, taking minimum of a year to make.…