Both Polenta and Grits are made from stone ground corn. The variety of corn distinguishes whether it’s Polenta or Grits. Polenta is made from yellow corn and Grits from white corn or hominy. Some say it’s more about the region – Italy or the Southern…

Brown Butter is a warm sauce used in French and Italian cooking. Butter is slowly cooked over low heat until the milk solids separate and start to brown. The sauce is wonderful tossed with pasta, drizzled over fish and/or vegetables.

We enjoy sage from the garden all year long. We’ve had great success freezing fresh sage leaves; wash, let dry completely and freeze in Zip Lock bags. Remove from the freezer just before using and proceed with whatever recipe you are making.

This recipe from Gramma Rose is decades old. Make or buy the best dry pasta you can find. Gluten Free pasta is somewhat different but just as good, especially topped with sour cream and/or Parmesan Cheese.

Buy a really good quality ravioli from a specialty market and this dish comes together in minutes. Ravioli has been around since the 14th Century, served with tomato or cream sauces, broth or butter.

Clarified butter, also known as “liquid gold” or “ghee”, originated in ancient India and has been a staple for millennia. Ghee has a longer shelf life, once the water is removed from the butter, so once you make some, it will last weeks. What is…

This is a really approachable recipe, if you aren’t sure about making Butter Chicken. The girls love it. The flavors are very mild and certainly add more spices if you like. As long as you remove all of the seeds and white membrane from the…

Created in 1892, by Alfredo di Lelio, a Roman chef; Alfredo Sauce consisted only of Parmesan, butter and pasta.  Later came the addition of cream.  Serve by itself or alongside just about anything – our summer favourites are shrimp and asparagus, or with one of…