Kitchen Feed
Gram's Cream Puffs - French Profiterole
<img src="images_other/RoyalCookBook.jpg" width="100px" class="wrapped-image"> <p>A holiday indulgence. This classic mi...
Amatriciana
Traditionally made with guanciale (cured pig jowl), pancetta can be used if guanciale is unavailable. Do not use the sal...
Sunday Sauce
This basic tomato sauce sans meat or Spaghetti alla Napoletana is similar to marinara with a smoother puree and thicker ...
Arrabbiata
Traditionally, Arrabbiata sauce is served with penne rigate, but any of the tubular pasta shapes would work as well. Jus...
New York Style Pizza
A New York foldable slice with a crisp bottom and tender chew.
Pomodoro Sauce
This basic tomato sauce sans meat or Spaghetti alla Napoletana is similar to marinara with a smoother puree and thicker ...
Ditalini with Ham and Peas
A simple derivation of pasta e fagioli (pasta and beans) with green peas and the addition of cream.
Grandma Jo's Chicken
This recipe was probably adapted from a highly popular vintage mid-century dish most commonly known as Apricot Chicken, ...
Shrimp Fra-Diavolo
Building on Arrabbiata, the "Angry Sauce", Fra-Diavolo is "Brother Devil" and commonly served with shrimp over linguini....
Marinara Sauce
<p>Simple light and versatile seafood. Hand crush, chop or puree canned whole tomatoes to your desired consistency. Grea...
Pasta Puttanesca
Building on aglio e olio with anchovies, capers, olives, red pepper flakes and tomatoes, Spaghetti alla puttanesca is a ...
Bread and Cheese
Grandma "Wing Nanny" would make this quite often, especially around holidays like Christmas and Easter. I believe the or...
Pasta e Fagioli or as we say Pasta Fazool
This family version is simple, similar to <a href="recipe-detail.php?id=126">Tuscan Beans with Pancetta & Cavolo Nero</a...
Spaghetti con Aglio Olio e Alici
Spaghetti with garlic olive oil and anchovies was almost a weekly dinner growing up especially on meatless Fridays or af...
Utica Greens
This was not a familiar dish growing up. My brother and I discovered it while attending board meetings in Rochester NY a...
Spaghetti Aglio-e-Olio
Aglio-e-Olio ( Garlic & Oil) is the foundation to many pasta dishes such as Spaghetti Aglio-e-Olio. A simple 4 ingredien...
Tuscan Beans with Pancetta & Cavolo Nero
Tuscan Beans with pancetta and cavolo nero cabbage (Tuscan Kale) is one of my all time favorite dishes. The beans are t...
Pasta alla Carbonara
Carbonara is a classic Italian pasta dish from the Lazio region, known for its creamy sauce made from eggs, hard cheese ...
Pasta Vongole
Pasta with clams, we call it pasta with clams in white sauce, as apposed to a tomato based sauce. It can be made with ot...
Spaghetti Cacio-e-Pepe
Rome’s classic pasta Cacio-e-Pepe (cheese & pepper) uses Pecorino Romano for the fat rather then olive oil.
Spaghetti With Caramelized Onions
Adding caramelized onions to basic aglio e olio sweetens the dish a bit, while black olives add color and saltiness.
Sweet Alabama Pecan Bread
A common recipe, but this one from neighbor Carol stands out.
Easter Bread
This calzone like stuffed dough is from a hand written recipe. This was a real treat through the Easter weekend at Grand...
Gumbo
Gumbo is a rich, flavorful stew from Louisiana, known for its dark roux base, the "holy trinity" of celery, bell peppers...
Pinwheel Cookies
These cookies are a tradition at Christmas. The old hand written and typed recipes were sometimes titled 'Kolachi'. This...